Mexican Coleslaw Recipe – Fresh, Zesty & Easy to Make

Mexican coleslaw
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Looking for a fresh, zesty side dish to complement your favorite Mexican dishes? This Mexican Coleslaw Recipe adds a flavorful twist to classic coleslaw with crisp veggies, bold spices, and a tangy lime dressing.

It’s the perfect accompaniment for tacos, grilled meats, or as a crunchy topping for sandwiches and burritos. Let’s explore how to make this easy and delicious salad that brings color and taste to your table.

Why You’ll Love This Mexican Coleslaw

Mexican coleslaw is not your typical creamy salad. Instead, it’s light, bright, and full of vibrant flavors. The blend of cabbage, carrots, cilantro, and jalapeños tossed in a lime-cumin vinaigrette makes every bite refreshing. This salad is also versatile, naturally gluten-free, and can be adjusted to be vegan or dairy-free.

Some reasons you’ll want to try this recipe:

  • Bursting with fresh, crisp vegetables
  • Quick and easy to prepare
  • Pairs perfectly with Mexican cuisine
  • Great for meal prep and outdoor gatherings
  • Customizable for different spice levels

Ingredients for Mexican Coleslaw

Mexican coleslaw ingredients

Before you start, gather these simple ingredients. You can find them easily at any grocery store.

For the Slaw

  • 4 cups green cabbage, finely shredded (or use a coleslaw mix)
  • 1 cup red cabbage, finely shredded
  • 1 large carrot, grated
  • 1/2 red onion, thinly sliced
  • 1 jalapeño, seeded and finely chopped (optional for extra heat)
  • 1/2 cup fresh cilantro, chopped
  • 1 red bell pepper, thinly sliced
  • 1/2 cup corn kernels (fresh, canned, or thawed from frozen)

For the Dressing

  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey or agave syrup (for a vegan version)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

How to Make Mexican Coleslaw

Making this Mexican coleslaw is straightforward and takes only 15 minutes from start to finish.

Step 1: Prepare the Vegetables

  • Start by shredding the green and red cabbage. You can use a sharp knife, mandoline slicer, or a food processor for even slices.
  • Grate the carrot and thinly slice the red onion and red bell pepper.
  • If you’re adding jalapeño, cut it in half, remove the seeds for less heat, and finely dice.
  • Chop the cilantro and set all the vegetables in a large mixing bowl.

Step 2: Make the Zesty Lime Dressing

  • In a small bowl or a mason jar, whisk together the lime juice, apple cider vinegar, olive oil, honey (or agave), cumin, chili powder, garlic powder, salt, and black pepper.
  • Mix until the dressing is smooth and well combined.

Step 3: Toss Everything Together

  • Pour the dressing over the vegetables.
  • Use tongs or clean hands to toss the slaw until all the veggies are coated with the tangy dressing.
  • Taste and adjust seasoning if needed, adding more lime juice or salt as preferred.

Step 4: Chill and Serve

  • For the best flavor, let the slaw sit for at least 20 minutes in the fridge. This allows the flavors to meld and the cabbage to soften slightly.
  • Give the coleslaw a final toss before serving.

Tips for the Best Mexican Coleslaw

  • Use Fresh Ingredients: Crisp, fresh cabbage and juicy limes will make your coleslaw extra tasty.
  • Adjust the Heat: For a spicier slaw, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
  • Make It Creamy: For a creamy variation, add 2 tablespoons of Mexican crema, Greek yogurt, or mayonnaise to the dressing.
  • Add Avocado: Diced avocado can be added just before serving for creaminess and extra nutrition.
  • Make Ahead: This coleslaw can be made up to a day in advance. Keep it in an airtight container in the fridge.
Mexican coleslaw served

What to Serve with Mexican Coleslaw

This zesty slaw is a great side for many dishes. Here are some popular ways to enjoy it:

  • Tacos: Use as a topping for fish tacos, chicken tacos, or carnitas.
  • Grilled Meats: Serve alongside grilled chicken, steak, or shrimp.
  • Burritos and Bowls: Add to burrito bowls for extra crunch.
  • Sandwiches and Burgers: Use as a fresh topping for pulled pork sandwiches or burgers.
  • Potlucks and Barbecues: Bring this colorful salad to your next barbecue or picnic.

Variations and Add-Ins

You can customize your Mexican coleslaw with these tasty variations:

  • Black Beans: Add 1/2 cup of rinsed black beans for protein.
  • Mango or Pineapple: Stir in diced mango or pineapple for sweetness.
  • Queso Fresco: Sprinkle crumbled queso fresco or cotija cheese on top for a savory bite.
  • Radishes: Thinly sliced radishes add crunch and spicy flavor.
  • Pumpkin Seeds: Top with toasted pepitas for a nutty finish.

Health Benefits

This Mexican coleslaw is packed with nutrients:

  • Cabbage is rich in vitamins C and K and supports digestion.
  • Carrots provide beta-carotene and fiber.
  • Cilantro contains antioxidants and adds fresh flavor.
  • Lime juice is high in vitamin C and gives a tangy kick.
  • The salad is low in calories and high in fiber, making it a healthy choice for any meal.

FAQs

Can I make Mexican coleslaw ahead of time?

Yes, you can make this coleslaw up to a day in advance. Store it in the refrigerator in an airtight container. The flavors will blend and the cabbage will still have a nice crunch.

Is this coleslaw spicy?

The coleslaw has a mild heat from the jalapeño and chili powder. You can make it spicier by adding more jalapeño or a pinch of cayenne pepper, or keep it mild by leaving out the jalapeño.

Can I use bagged coleslaw mix?

Absolutely. Using a bagged coleslaw mix saves time and still delivers great texture and flavor. Just add the other fresh ingredients and toss with the dressing.

Can I make this coleslaw vegan?

Yes. Simply use agave syrup instead of honey in the dressing, and skip any cheese or mayonnaise if adding.

How long does Mexican coleslaw last?

This coleslaw will last 3 to 4 days in the refrigerator. The vegetables may soften a bit over time, but the flavors will stay delicious.

What can I use instead of cilantro?

If you’re not a fan of cilantro, you can use fresh parsley or green onions for a different flavor.

Mexican coleslaw

Mexican Coleslaw

Yield: 6
Prep Time: 15 minutes
Additional Time: 20 minutes
Total Time: 35 minutes

This Mexican Coleslaw adds a fresh, zesty twist to classic coleslaw with crisp vegetables, bold spices, and a tangy lime dressing. Perfect for tacos, grilled meats, burritos, and more, it’s light, bright, naturally gluten-free, and easily adaptable for vegan or dairy-free diets.

Ingredients

For the Slaw:

  • 4 cups green cabbage, finely shredded (or coleslaw mix)
  • 1 cup red cabbage, finely shredded
  • 1 large carrot, grated
  • 1/2 red onion, thinly sliced
  • 1 jalapeño, seeded and finely chopped (optional for extra heat)
  • 1/2 cup fresh cilantro, chopped
  • 1 red bell pepper, thinly sliced
  • 1/2 cup corn kernels (fresh, canned, or thawed from frozen)

For the Dressing:

  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey or agave syrup (for vegan option)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Instructions

  • Shred the green and red cabbage using a knife, mandoline slicer, or food processor. Grate the carrot and thinly slice the red onion and red bell pepper.
  • If using jalapeño, halve it, remove seeds for less heat, and finely dice. Chop the cilantro. Place all vegetables in a large mixing bowl.
  • In a small bowl or mason jar, whisk together lime juice, apple cider vinegar, olive oil, honey (or agave), cumin, chili powder, garlic powder, salt, and black pepper until well combined.
  • Pour the dressing over the vegetables. Toss with tongs or clean hands until the slaw is evenly coated.
  • Taste and adjust seasoning with more lime juice or salt if needed.
  • Chill in the refrigerator for at least 20 minutes before serving to allow flavors to meld. Toss again before serving.

    • Notes

  • For a spicier slaw, keep jalapeño seeds or add a pinch of cayenne pepper.
  • For a creamy version, add 2 tablespoons Mexican crema, Greek yogurt, or mayonnaise to the dressing.
  • Diced avocado can be added before serving for creaminess.

    • Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving:Calories: 108Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 205mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 3g

    The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.

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    © Kayden Sanders
    Category: Side Dishes
    Mexican coleslaw
    Kayden sanders
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