Cucumber Slaw

5 from 21 votes

This refreshing cucumber slaw is light, creamy, and perfect for tacos or BBQ! Try this easy shredded cucumber salad recipe today.

Prep Time10

Total Time10

Course: Side Dish, condiment

Cuisine: American, Mexican

Keyword: taco slaw, cucumber slaw

Servings: (about 3 cups total)

Calories: 114kcal

In a small bowl, use a fork to combine dressing ingredients: mayonnaise, sour cream, lime juice, honey, salt, and paprika until smooth. Set aside.
To a medium bowl, add the red cabbage, cucumber, jalapeño, and cilantro. Add the creamy dressing and stir until well combined. Serve with fish tacos or shrimp tacos.

For perfectly sliced cucumbers in your cucumber slaw, use a mandoline slicer. This handy kitchen tool allows you to achieve uniform, thin slices quickly and safely, ensuring even texture and presentation in your dish.

If you don't have a mandoline, you can still achieve consistent, thin slices with a sharp chef's knife if you take your time. Removing the seeds from the cucumbers before slicing can also help reduce excess moisture in your slaw, keeping it crisp and refreshing.

Recipe Variations:

Make it dairy-free: Use a plant-based mayo and skip the sour cream, or sub with a dairy-free yogurt.
Add extra crunch: Mix in shredded carrots, thinly sliced radish, or jicama.
Spice it up: Add a pinch of cayenne or finely chopped red chili for heat.
Go tropical: Add diced mango or pineapple for a fruity twist.

Storing Instructions:

Homemade cucumber slaw lasts for up to 5 days in the refrigerator. Because of the mayonnaise and sour cream in the dressing, it is very important that the dressing does not come to room temperature or sit out for any extended period of time. Otherwise, you’re drastically shortening its shelf life! Use cabbage slaw for tacos quickly, and try to prepare it as close to the serving date as possible.