Tijuana Cole Slaw

Andy Kruse

This slaw takes off on a cabbage-onion-chile salad dressed with Mexican crema and lime that a Mexican neighbor used to make. It is delicious alongside anything grilled or frankly, tucked into a soft corn tortilla all on its own.


  • 1/2 medium to large red onion, thinly sliced
  • 1 to 2 red or green jalapeño chiles, seeded and thinly sliced
  • 1 tightly packed tablespoon brown sugar
  • 1 small to medium head green cabbage, shredded (about 6 cups)
  • 1-1/2 cups Ranch Dressing
  • Juice of a whole lime
  • Salt and freshly ground black pepper to taste
  • 1/2 loosely packed cup fresh coriander or mint leaves


1. In a large bowl, toss together all the ingredients except the coriander or mint leaves. Season to taste. Refrigerate 4 hours to 2 days.

2. Just before serving, taste for seasoning and toss with the coriander or mint leaves.

From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.

Prep time: 
Total time: 
Serves 4; doubles easily
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