This cucumber cabbage slaw is tangy, sweet, and just a little spicy. It’s the perfect accompaniment to tacos, grilled chicken, or piled on a burrito bowl.
How to make cucumber cabbage slaw:
This cucumber cabbage slaw is beyond easy to make. Whether you pile it on tacos or serve it as a side at the next barbecue, you’ll love how delicious this slaw is. This recipe is a riff on a grapefruit cucumber salad recipe I shared in my most recent meal plan. I’m partial to grapefruit in the dressing, but you can use three limes instead!
You only need a few ingredients, including:
- Shredded red cabbage: I use bagged cabbage to save time, but feel free to shred up half of a small head of red cabbage.
- Cucumber: I use an English cucumber, but this will work with any cucumber. Two small Persian cucumbers would also be delicious.
- Jalapeño, red onion, and cilantro: These aromatics give the slaw a nice herby, spicy zing.
- Dressing: The dressing is made with grapefruit, mayonnaise, sugar, a little chili powder, and salt.
Here’s how you make it:
Prep all the veggies first. Whisk together all the slaw dressing ingredients in a large bowl, and then throw everything together in a bowl. Throw it in the fridge for about an hour, and then serve it up! It’s that simple and so tasty!
Cucumber Cabbage Slaw
Ingredients
- 10 ounces shredded red cabbage
- 1 English cucumber, thinly sliced
- 1 small jalapeño, peeled and minced
- ⅓ cup loosely packed cilantro, minced
- ½ small red onion, peeled and thinly sliced
- 4 tablespoons mayonnaise
- 1 grapefruit, juiced
- 2 teaspoons sugar, plus more to taste
- 1 teaspoon chili powder
- Salt to taste
Instructions
Start the slaw:
- Gather the cabbage, cucumber, jalapeño, cilantro, and red onion in a large bowl. Sprinkle with a pinch of salt and set aside.
Make the dressing:
- In a small bowl, whisk together the mayonnaise, grapefruit juice, sugar, chili powder, and a big pinch of salt. Taste and adjust the seasonings as needed.
Finish the slaw:
- Pour the dressing over the vegetables and toss to combine. Taste and adjust the seasonings to your preference. Transfer to the refrigerator for at least 30 minutes.
To serve:
- Serve the slaw cold over tacos or burrito bowls or enjoy as a side dish to barbecue chicken.
