Salsa Blanca Coleslaw
Creamy, smoky Salsa Blanca coleslaw for fish tacos. Ready in minutes, chills 30. Tips for swaps, storage, and spice control included.
We love fish tacos, and I created this coleslaw using all spices from the Spice House.
Submitted by: Jim from North Aurora, IL
Yield: Enough slaw for 6 tacos
- Creamy dressing of sour cream, mayo and warm spices (cumin, coriander, chipotle) tossed with shredded cabbage makes a tangy slaw for fish tacos.
- Chill the dressed slaw about 30 minutes so flavors meld and cabbage softens. Make-ahead and storage tips help keep texture and flavor.
- Easy swaps include dairy-free mayo or Greek yogurt, using pre-shredded cabbage, or the avocado-cilantro variation for shrimp tacos.
Preparation Instructions:
Combine all ingredients except cabbage in a medium bowl. Whisk until well combined. Amount of heat is controlled by amount of chipotle powder.
Fold into shredded cabbage, cover, and chill for 1/2 hour.
Place breaded fish into tortilla. Top with slaw and sliced avocado. Serve.
thespicehouse.com
More About This Recipe
Variation: Omit cabbage, sugar and cider vinegar. Add 1 tablespoon fresh lime juice, 1/2 avocado mashed, and 1/4 cup finely chopped fresh cilantro. Whisk ingredients until avocado is smooth and incorporated. Serve in tortillas over grilled shrimp. I typically use "The Ultimate Fish Stick" from Trident Foods for the tacos because they are delicious and easy to prepare, but breaded tilapia loins work well too.
Frequently Asked Questions
What is Salsa Blanca Coleslaw?
It is a creamy, tangy slaw made from sour cream and mayonnaise mixed with spices like cumin, coriander, oregano, chipotle and adobo, then folded into shredded cabbage. It pairs especially well with fish tacos.
How long should I chill the slaw before serving?
Chill the slaw for about 30 minutes so the flavors meld and the cabbage softens slightly. You can chill longer, but texture becomes softer the longer it sits.
Can I make the slaw ahead of time and how long does it keep?
Yes. For best texture, store the dressing and cabbage separately and combine just before serving or up to a few hours ahead. Once mixed, keep in an airtight container in the fridge for 2 to 3 days.
How do I adjust the heat level?
Chipotle powder controls the heat. Use less or skip it for mild flavor. Add in 1/4 teaspoon increments to increase heat, or swap in a milder smoked paprika for smokiness without much spice.
What are good dairy-free or lighter swaps?
For dairy-free, use vegan mayonnaise and a dairy-free sour cream or plain plant yogurt. To lighten the slaw, replace half the mayo with plain Greek yogurt or use all yogurt for a tangier, lower-fat dressing.
Can I use pre-shredded cabbage or other greens?
Yes. If using pre-shredded cabbage, pat it dry to remove excess moisture. You can also use napa cabbage, shredded romaine, or add shredded carrots for color and crunch.
What fish or proteins work best with this slaw?
Breaded fish sticks or breaded tilapia loins are easy and tasty options. The slaw also pairs well with grilled or fried white fish, mahi mahi, cod, or grilled shrimp as in the avocado-cilantro variation.
How do I make the avocado-cilantro variation?
Leave out the cabbage, sugar and apple cider vinegar. Add 1 tablespoon fresh lime juice, 1/2 mashed avocado and 1/4 cup chopped cilantro to the dressing. Whisk until smooth and use as a sauce for grilled shrimp or tacos.
What is Salsa Blanca Coleslaw?
It is a creamy, tangy slaw made from sour cream and mayonnaise mixed with spices like cumin, coriander, oregano, chipotle and adobo, then folded into shredded cabbage. It pairs especially well with fish tacos.
How long should I chill the slaw before serving?
Chill the slaw for about 30 minutes so the flavors meld and the cabbage softens slightly. You can chill longer, but texture becomes softer the longer it sits.
Can I make the slaw ahead of time and how long does it keep?
Yes. For best texture, store the dressing and cabbage separately and combine just before serving or up to a few hours ahead. Once mixed, keep in an airtight container in the fridge for 2 to 3 days.
How do I adjust the heat level?
Chipotle powder controls the heat. Use less or skip it for mild flavor. Add in 1/4 teaspoon increments to increase heat, or swap in a milder smoked paprika for smokiness without much spice.
What are good dairy-free or lighter swaps?
For dairy-free, use vegan mayonnaise and a dairy-free sour cream or plain plant yogurt. To lighten the slaw, replace half the mayo with plain Greek yogurt or use all yogurt for a tangier, lower-fat dressing.
Can I use pre-shredded cabbage or other greens?
Yes. If using pre-shredded cabbage, pat it dry to remove excess moisture. You can also use napa cabbage, shredded romaine, or add shredded carrots for color and crunch.
What fish or proteins work best with this slaw?
Breaded fish sticks or breaded tilapia loins are easy and tasty options. The slaw also pairs well with grilled or fried white fish, mahi mahi, cod, or grilled shrimp as in the avocado-cilantro variation.
How do I make the avocado-cilantro variation?
Leave out the cabbage, sugar and apple cider vinegar. Add 1 tablespoon fresh lime juice, 1/2 mashed avocado and 1/4 cup chopped cilantro to the dressing. Whisk until smooth and use as a sauce for grilled shrimp or tacos.
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