Mexican Cabbage Salad/Taco Filling

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READY IN: 15mins
Recipe by zeldaz51

John Broening in the Denver Post. Mild (if you wish), low fat, nice change from raw cabbage with mayo or vinegar and oil. Add it as a garnish to soups, tacos, and enchiladas, or eat it as a side. Don't use softer cabbages, it's best made with sturdy white cabbage. Add some black beans to make a vegan taco filling. This salad will NOT keep well more than a couple of hours.

Ingredients Nutrition


  1. In a large mixing bowl, combine all ingredients. Allow the mixture to sit, refrigerated, for at least 20 minutes and no more than 3 hours.

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