Cuban Slaw
This fresh and zesty Cuban slaw is made from freshly shredded cabbage and carrots. The secret ingredient is the pickled red onion which adds vinegary bite to the meaty main dish you pair the slaw with.
A fresh and crispy olive oil-based vegetable slaw livens up savory meaty main dishes like nothing else.
While I love my Mexican slaw for tacos on Taco Tuesday, I wanted a fresh homemade slaw for adding to our Cuban pulled pork sandwiches that focused more on the onion flavor in the mix.
This easy veggie slaw takes just minutes to stir together and is a great side dish for a potluck party where something really meaty is being served as the main dish.
Why This is the Best Recipe
I make a lot of homemade salsas and slaws but I think this is the best Cuban slaw recipe because:
- Quick Prep: Just slice and dice, the whole dish takes just a few minutes.
- Fresh and Zesty: With lots of lime juice and pickled red onion, this slaw has a unique flavor.
- Fun Veggies: I think a veggie slaw is a fun way to eat your rainbow. So many colorful veggies in this mix, you can enjoy it as a side dish if you don't want to put it right on your sandwich.
Ingredients
This easy slaw only needs a few ingredients:
- Fresh Cabbage: I used all green cabbage for this mix. If you like more color, you could add some purple cabbage, too.
- Shredded Carrots
- Pickled Red Onions: I used my homemade quick pickled red onions but you can use store bought jar too. The vinegar used to make it adds a lot of flavor to the dish but if you're short on time, just use a plain raw red onion.
- Fresh Cilantro
- Limes
- Olive Oil
- Garlic Powder
- Cumin
- Salt and Pepper
Prep the Vegetables
I think a fresh cabbage head is worth shredding yourself. The leaves are fresher and greener and more crispy than a bag of coleslaw mix from the grocery store.
But if you're in a time crunch, it's totally ok to use a bag of coleslaw mix.
Otherwise, you simply shred the cabbage into thin strips like this:
Add the shredded cabbage, shredded carrots, chopped green onions, chopped cilantro, and chopped pickled red onions to a large mixing bowl.
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Make the Dressing
Squeeze the lime juice into a small bowl.
Add the olive oil, garlic powder, cumin, and salt and pepper.
Whisk together with a fork. Pour the dressing over the vegetables and toss to coat.
Chill Time
Taste and adjust the seasoning as needed.
Cover the slaw and chill for 30 minutes before serving. This lets the flavors mingle and the cabbage soften a bit from the dressing.
Make Ahead Tips
You can prep the Cuban slaw up to 24 hours in advance but it will definitely be its most crispest within the first hour.
If you like lots of crunch to your slaw you can shred all the veggies but store them separately in an airtight container in the fridge and just pour the dressing over them 30 minutes before serving.
Serving Suggestions
This zesty Cuban slaw is the perfect topping for a Cuban pulled pork sandwich but could be enjoyed on the side of a pork platter if you want to make my mojo Cuban pork.
You could also use it as a topping on a plate of microwave nachos made with leftover pork or a rotisserie chicken dressed in my Cuban mojo marinade.
More Easy Side Dishes
Looking for more fresh slaws or salsas? Here are a few of my favorites:
📖 Recipe
Cuban Slaw
Ingredients
- 1/2 head of green cabbage shredded into thin strips
- 1 cup shredded carrots
- 4 green onions chopped
- 1/4 cup pickled red onions chopped, jarred or homemade, you can substitute fresh red onion if you prefer
- 1 handful fresh cilantro chopped
- 2 limes juiced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon cumin
- Sprinkle of kosher salt and black pepper to taste
Instructions
- Thinly slice the cabbage and add it to a large mixing bowl.
- Add the shredded carrots, chopped green onions, pickled red peppers, and chopped cilantro to the bowl.
- Squeeze the lime juice into a small bowl. Add the olive oil, garlic powder, cumin, and salt and pepper. Whisk together with a fork.
- Pour the dressing over the vegetables and toss to coat. Taste and adjust the seasoning as needed. Cover and chill for 30 minutes before serving.
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