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Mexican Slawsa aka The Stapley Slaw

Updated: Sep 27, 2020

Our family loves Mexican food and over the years we have added our own healthy twist to Taco Tuesday. We have created what is now known as the Stapley Slaw in our home. We put it on burritos, tacos, on top of nachos or in taco bowls. Not only is it delicious, but it is loaded with antioxidants. I keep the seasoning simple with only salt and pepper so it does not compete with the salsa. You can adjust the heat with less jalapeño or omit it all together. I will say preparation is a labor of love. Today, I used a food processor to save time but I usually chop it all by hand which gives it even more texture and crunch. Either way, we cannot have Mexican food at home without it. It is also a great dish to make with the older kids to teach those essential chopping skills.


1/2 large red or green cabbage

2 medium carrots (adjust to taste as carrot will make the slaw sweet)

6 radishes

1/2 cup cilantro

1/2 jalapeno pepper (to taste)

1/2 medium red onion

juice of one lime

salt and pepper to taste


For the food processor method, cut the cabbage, carrots, and radishes into 2 inch or so cubes. Pulse until evenly chopped. (I like to separate my veg for an even consistency). If you prefer the hand chopping method, rough chop cabbage, carrots, and radishes until it is all roughly the same size. Dice onion and jalapeño and rough chop the cilantro. Put all ingredients into a large bowl and mix. Add lime juice, salt and pepper. Let chill in fridge for at least one hour to let the flavors marry. Enjoy!

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