Tres Verde Southwestern Slaw

I make this slaw almost every week for my church small group gathering.

For the sake of simplicity, we do a taco bar every week. Each family contributes some part of the meal. One of my friends told me this was her favorite part of the meal. :-)

So . . . I just had to share it.

It's super easy to make and it's fun, too. Who doesn't like to really get their hands into their food? Key to a good slaw is a nice massage with a bit of salt. This enables the shreds of cabbage to soften a bit as they release water. Still crunchy, but not tough. That's the sweet spot.

My three "greens" in the "tres verde" title here are green cabbage, green onion (also known as scallions), and green chiles. Salt and apple cider vinegar round out the recipe to just five affordable ingredients.

If you want to spice things up, feel free to make this a "quatro verde" slaw by adding sliced fresh or pickled serrano or jalepeño peppers.

• ~ 2 lbs. green cabbage

• 1 tsp. salt

• 1 bunch (5 - 7) green onions (scallions)

• 1 4-oz can mild green chiles (preferably fire-roasted)

• 1/4 cup apple cider vinegar

Ingredients

Tres Verde Southwestern Slaw

1. Remove the tough, outer cabbage leaves and discard (compost!). Rinse the cabbage. Using a sharp knife and a large cutting board (and care), quarter the cabbage. From each quarter you are using (cabbages can vary greatly in size!), remove the tough, white root section, then slice each quarter crossways into thin ribbons.

2. As you work, put the cabbage ribbons into a large bowl. Sprinkle half of the salt over half of the ribbons. Then add the other half of the cabbage ribbons and top with the other half of the salt.

3. Massage the cabbage with the salt for 1 - 2 minutes, until the cabbage begins to release its liquid. It will soften slightly, get a bit more slick (rather than dry), and will turn a brighter green.

4. Let the cabbage sit while you prepare the green onions. Wash the green onions and remove the roots. Then thinly slice (or roughly chop, if you like them chunky) all but any icky bits at the end (discard those). Use both white and green parts.

5. Before adding additional ingredients, massage the cabbage again for 30 - 60 seconds so it softens further.

6. Add the chopped green onions, canned green chiles, and apple cider vinegar to the bowl, and mix until well incorporated.

7. This slaw may be served immediately or refrigerated until using. While best fresh (i.e., the same day up to a day or two later), the flavors meld a bit once it sits. It is recommended to stir regularly as the juices settle to the bottom.

Makes about 8 cups

Instructions

Serve with Mexican and Southwestern food of all sorts.

Last updated: April 27, 2025