Mexican Cole Slaw

This isn’t your church-picnic slaw. Trading mayonnaise for tangy yogurt and skipping the sugar gives this Mexican-inspired version a clean, peppery bite that holds up next to spicy mains instead of muffling them.

The two-cabbage move matters. Mixing red cabbage with regular green cabbage gives you both flavor (the red is sweeter and more peppery) and color contrast that looks gorgeous piled on tacos. Shred them fine for the best texture.

Ground cumin is the secret signature. A small amount goes a long way, lending that warm, earthy backbone you’d expect on a Sonoran taco truck. The yogurt mellows the cabbage’s raw bite without weighing the slaw down.

A little salt draws moisture out of the cabbage as it sits, so the slaw thickens and intensifies in flavor over an hour or two in the fridge. It’s better the next day.

Kitchen Tips

• Shred cabbage thinly with a sharp knife or mandoline. Coarse cuts give a chewy, watery slaw.
• Use full-fat or Greek yogurt if you want a creamier mouthfeel.
• Squeeze in a tablespoon of lime juice for an even brighter, more authentic Mexican kick.
• Drain off any liquid that pools before serving leftover slaw.

Variations

• Top fish tacos or carnitas with this slaw instead of standard cabbage shred.
• Add a tablespoon of chopped fresh cilantro and a minced jalapeño for serious Mexican flavor.
• Toss in a small handful of pumpkin seeds for crunch and nuttiness.