Bright Corn–Jalapeño Radish Cabbage Slaw (for Chicken Tacos)

Name: Bright Corn–Jalapeño Radish Cabbage Slaw (for Chicken Tacos)
Prep time: 10 min
Total time: 20 min
Yield: Serves 2–4 (about 5–6 cups slaw)
Cuisine: Mexican-inspired
Ingredients: 4 cups thinly sliced cabbage (green, red, or a mix); 1 cup corn kernels (fresh, thawed frozen, or drained canned); 4–6 radishes, thinly sliced or matchsticked; 1 jalapeño, seeded if you want it milder, thinly sliced; 1/3 cup chopped cilantro (optional); 2 tbsp finely sliced scallions (optional); 3 tbsp fresh lime juice (about 1–2 limes); 1 tbsp neutral oil (or extra-virgin olive oil); 1 tsp honey or sugar (optional, balances heat/acid); 1/2 tsp ground cumin (optional, taco-friendly); 1 small clove garlic, microplaned or minced (optional); Salt and black pepper, to taste (keep salt light for lower-sodium)

Asher Sadler

This is a bright, crunchy taco slaw with sweet corn, peppery radish, and crisp cabbage, punched up with lime and just enough jalapeño heat. It’s tangy and refreshing rather than creamy, so it cuts through juicy chicken and any rich toppings without weighing the tacos down. Make it in 10 minutes, then let it sit briefly so the cabbage softens and the flavors round out. Great for weeknight tacos and meal-prep friendly for a couple of days.

tacos
slaw
quick
low-sodium-friendly
no-cook

20 min total · 10 min prep · 10 min rest

Serves 2–4 (about 5–6 cups slaw)

90 kcal · 2g protein · 14g carbs · 4g fat total

Ingredients

Instructions

Make the slaw

Slice for crunch: Thinly slice the cabbage and radishes. Slice the jalapeño into thin rings. The thinner you cut, the faster it softens and the more evenly it eats in a taco.

Mix the base: In a large bowl, combine cabbage, corn, radish, jalapeño, and (if using) cilantro and scallions.

Make the dressing

Whisk until glossy: In a small bowl, whisk lime juice, oil, honey (if using), cumin (if using), and garlic (if using) until it looks slightly thickened and cohesive.

Toss and rest

Dress and toss hard: Pour dressing over the slaw and toss for 30–45 seconds until the cabbage looks lightly slick and the bowl smells strongly of lime.

Season carefully: Add black pepper and a small pinch of salt, toss, and taste. You’re aiming for “bright and punchy,” not salty—add salt only if it tastes flat.

Rest 10 minutes: Let it sit until the cabbage softens just a touch but still crunches; the radishes should stay snappy. Toss once more and serve piled into chicken tacos.

Tip: If you’re serving later, keep the dressing separate and toss 10–15 minutes before eating for maximum crunch.

Notes

Low-sodium note: keep salt minimal and rely on lime + jalapeño + cumin for pop. If the slaw tastes too sharp, add a touch more honey or a splash more oil. Make-ahead: best day-of, but holds 2 days refrigerated; it will soften and release some liquid—just toss before serving. If using frozen corn, thaw under cool water and drain well so the slaw doesn’t get watery.