Spicy Slaw


Top tacos and fish sandwiches with this quick-to-make, versatile side.

Southern Living Spicy Slaw on a fish sandwich to serve

Greg Dupree, Prop Stylist: Christina Daley, Food Stylist: Chelsea Zimmer

Active Time:
15 mins
Total Time:
15 mins
4 Servings

Never underestimate the power of a good slaw. Packed with flavor and crunch, it can transform a taco, fancy-up a fish sandwich, or make a plain old hot dog 10 times better.

This fast-fix slaw is kicked up with pickled jalapeños for a little heat and lime juice for a tangy bite. Use red or green cabbage—both taste delicious.

This tastes great if made right away, but it will hold up well in the refrigerator for up to three days, and get a little more flavorful as it sits.


  • 4 cups thinly sliced red or green cabbage (from 1 small [2-3 lb.] head cabbage)

  • 1 cup thinly sliced sweet onion (from 1 medium [11 oz.] onion)

  • 1/4 cup coarsely chopped pickled jalapeños

  • 2 Tbsp. fresh lime juice (from 2 medium limes)

  • 1 tsp. kosher salt


  1. Stir together cabbage, onion, jalapeños, lime juice, and salt in a large bowl until combined. Lightly massage mixture using hands until cabbage softens slightly. Use immediately, or refrigerate in an airtight container for up to 3 days.

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