mexican cabbage salad recipe

The Best mexican cabbage salad recipe

I’m so excited to share with you one of my family’s favorite recipes, Mexican Cabbage Salad. This dish is a staple in our household, and for good reason – it’s easy to make, packed with nutrients, and delicious. The best part?

It’s incredibly versatile, making it perfect for any occasion, from weeknight dinners to family gatherings and potlucks. My kids love helping me prep the ingredients, and I love how this recipe is a great way to get them involved in the kitchen. The combination of crunchy cabbage, tangy dressing, and creamy avocado is a match made in heaven.

Plus, it’s a great way to get some extra veggies into their diet – win-win! As an added bonus, this salad is also incredibly healthy, making it a guilt-free addition to our meal rotation. I’ve been making this recipe for years now, and it never fails to impress.

Whether you’re serving it as a side dish or using it as a main event (we like to add some grilled chicken or steak for extra protein), this Mexican Cabbage Salad is sure to be a hit with your loved ones. And the best part? It’s incredibly easy to customize to your tastes – just add or subtract ingredients as you see fit!

So go ahead, give this recipe a try – I promise you won’t be disappointed.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Mexican Cabbage Salad with Lime and Chilli Works

One of my favorite things about this Mexican Cabbage Salad recipe is how easily it can be customized for different occasions or dietary needs. Whether you’re looking for a vegan option or just want something easy and quick on a busy weeknight, this salad has got you covered!

To store leftovers, simply refrigerate them in an airtight container for up to three days – just be sure to keep those herbs separate until serving time so they stay fresh. Reheating isn’t necessary (and can actually make the salad lose its crunch), but if you do want to warm it up before serving, simply microwave it on low heat until warmed through.

❓ Frequently Asked Questions About Mexican Cabbage Salad with Lime and Chilli

1. What type of cabbage should I use for this recipe?

For this Mexican Cabbage Salad recipe, you’ll want to use either green or red cabbage – both will give you a delicious flavor and crunchy texture. If you can find it, I highly recommend using the more vibrant red cabbage for an added pop of color.

2. Can I use pre-shredded cabbage instead of shredding it myself?

While pre-shredded cabbage will save you some time in prep work, I highly recommend taking the extra minute or two to shred the cabbage yourself. Not only will it be fresher and have better texture, but it’ll also allow you to control the size of the shreds – which is important for getting that perfect balance of crunch and flavor.

3. What’s the deal with using lime juice in this recipe?

Don’t worry if you don’t have fresh lime juice on hand – bottled lime juice works just as well in this recipe! Just be sure to use the real deal (not that artificial stuff) for the best flavor.

4. Can I make this salad ahead of time?

While I wouldn’t recommend making the entire salad ahead of time (you’ll want to add those fresh herbs right before serving), you can definitely prep many of the ingredients ahead of time – like chopping veggies or making the dressing.

5. How do I store leftover Mexican Cabbage Salad?