Baja style cabbage slaw: Ensalada de col

articles Food & Cuisine Recipes

Karen Hursh Graber

The ubiquitous fish taco of Baja California is often served with a smooth, loose avocado sauce and shredded cabbage. Many come with a cabbage slaw containing mayonnaise, which I find to have too creamy a texture when paired with the already-creamy avocado sauce. This version of Baja style cabbage slaw is brighter, crisper, and adds a few more layers of flavor that complement the fish.


  • 2 cups shredded cabbage
  • 1 to2 fresh jalapeño chiles, thinly sliced into matchsticks
  • 2 to 3 radishes, thinly sliced into matchsticks
  • 2 to 3 scallions, thinly sliced diagonally
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1-to limes
  • Salt and pepper to taste

Combine all ingredients in a bowl. Serve with fish tacos, carne asada, grilled chicken, or as a tostada topping. Makes about 2 ½ cups.

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Published or Updated on: January 3, 2014 by Karen Hursh Graber © 2014


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