Ingredients
Scale
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, shredded
- 1 small jalapeño, finely diced (remove seeds for less heat)
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- Juice of 1 lime
- 1 teaspoon honey or agave syrup
- 1 garlic clove, grated
- Salt and black pepper, to taste
Instructions
- In a large mixing bowl, combine shredded cabbage, carrots, jalapeño, green onions, and cilantro.
- In a separate small bowl, whisk together sour cream, mayonnaise, lime juice, honey, garlic, salt, and pepper until smooth.
- Pour the dressing over the slaw mixture and toss until evenly coated.
- Taste and adjust seasonings—add more lime or salt as needed.
- Chill in the fridge for 15–30 minutes before serving for best flavor.
- Serve on fish tacos or as a side dish.
Notes
- For extra tang, add a splash of apple cider vinegar.
- You can swap sour cream for Greek yogurt for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish / Topping
- Method: No-cook
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 6
- Calories: 85
- Sugar: 3g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg