Creamy, Tangy, Vegan Fish Taco Slaw

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This has become my go-to vegan fish taco slaw recipe. It’s ready in less than 5 minutes and stays fresh in the fridge for days, so you can make ahead for parties and bbqs.

Shredded veggies like broccoli stems, carrots, and cabbage make up the bulk of the crunch, Vegan mayo, lime juice, jalapenos, and more bring plenty of flavor.

Which veggies should you use?

You have a lot of options with this versatile slaw recipe. Work with veggies that are crunchy, but not too tough when raw, and easily shredded or grated.

The bulk of the taco slaw pictured here is made up of grated broccoli stems, shredded carrot and purple cabbage.

Your grocery store might sell these pre-grated in the produce aisle, which saves a lot of prep time.

Variations to try

Normally, I recommend the brand Just Mayo for any recipes calling for vegan mayonnaise. Devastatingly, there seems to be a shortage in grocery stores across the US as of February 2019 according to this Reddit thread.

Fortunately, Hellmann’s now makes an eggless mayo that is a good runner up to Just Mayo, in my opinion. You can find it in most grocery stores, or here on Amazon.

In place of mayo, you can also try very ripe avocado mashed with salt and lemon juice to add tang.

Try adding different seasonings to pair with whatever taco you’re making. Add cumin for bean tacos, or smoked paprika for BBQ poblano fajitas!

Ideas for serving cilantro lime slaw

Pictured on this page are fish tacos using vegan fish sticks by Gardein. Slaw is a classic combo for seafood, so vegan taco slaw is the perfect match for vegan fish tacos. The raw veggies provide plenty of texture and crunch, so you just need something a little a little chewy and substantive to round out the perfect taco.

Although originally created as a cabbage slaw for fish tacos, there are countless other ways you could serve this tangy goodness. Try one of these!

• On top of walnut taco meat in a hard shell taco. Coarsely ground walnuts make a great alternative to ground beef. Just pulse in a food processor a few times with a bit of oil, cumin, and chili powder.
• Added to a mixture of black beans, salsa, and hot sauce for a tangy, creamy take on traditional vegan bean tacos
• As a basic coleslaw side dish
• As the top layer of a 5 layer dip with refried beans, avocado, black olives, and salsa
• Paired nicely as a topper with quick pickled red onion in a multigrain wrap or sandwich in place of mayo

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