Mexican Coleslaw

Mexican Coleslaw is a crisp, colorful, and zesty twist on the classic side dish. It’s made with shredded cabbage, fresh vegetables, and a tangy lime dressing that’s bursting with flavor. This slaw is light, refreshing, and the perfect companion to tacos, grilled meats, or just about any summer spread.

Why You’ll Love This Recipe

I love how this coleslaw takes basic ingredients and transforms them into something vibrant and exciting. It’s not heavy or overly creamy like traditional coleslaw—it’s bright, citrusy, and a little spicy, depending on how much jalapeño I toss in. It’s also super easy to throw together and always adds a fresh crunch to any meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shredded green cabbage
shredded red cabbage (optional, for color)
shredded carrots
red bell pepper, thinly sliced
red onion, thinly sliced
fresh cilantro, chopped
jalapeño, finely diced (optional)
lime juice
olive oil
apple cider vinegar
honey or agave
ground cumin
salt
black pepper

Directions

1. I start by combining the cabbage, carrots, bell pepper, red onion, cilantro, and jalapeño in a large bowl.

2. In a small jar or bowl, I whisk together the lime juice, olive oil, apple cider vinegar, honey, cumin, salt, and pepper.

3. I pour the dressing over the vegetables and toss everything until it’s evenly coated.

4. I let the coleslaw chill in the fridge for at least 20–30 minutes so the flavors can meld before serving.

5. Before serving, I give it one last toss and adjust the seasoning if needed.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prepare, plus some extra time to chill if I want deeper flavor.

Variations

When I want more texture, I add sliced radishes or roasted corn. I sometimes swap the lime juice for lemon or use chipotle powder instead of cumin for a smoky vibe. For a creamier version, I mix in a spoonful of Greek yogurt or sour cream. Adding avocado chunks or black beans turns it into more of a light, refreshing salad.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. The cabbage stays crunchy, and the flavors get even better as they sit. This is a cold dish, so there’s no reheating needed—just a quick stir before serving again.

FAQs

Can I make Mexican coleslaw ahead of time?

Yes, I actually prefer making it a few hours in advance. It gives the flavors time to blend and makes the slaw even more delicious.

Is this slaw spicy?

Only if I add jalapeño. I remove the seeds for less heat or leave it out entirely if I want it mild.

Can I use pre-shredded coleslaw mix?

Absolutely. I’ve used bagged coleslaw mix when I’m in a rush—it saves time and works great.

What dishes go best with Mexican coleslaw?

I love serving it with tacos, grilled chicken, burgers, or pulled pork. It’s also great on sandwiches or as a topping for burrito bowls.

How can I make it vegan?

This recipe is naturally vegan if I use agave instead of honey. Everything else is plant-based and simple.

Conclusion

Mexican Coleslaw is one of my favorite go-to sides when I want something fresh, flavorful, and easy. It’s a perfect mix of crunch, tang, and zest, and it pairs well with just about any main dish. Whether I’m making a weeknight dinner or hosting a backyard cookout, this coleslaw always adds a pop of color and flavor to the table.