Mexican Coleslaw – Creamy coleslaw with a lime cilantro dressing and just a dash of jalapeno. As a great side dish, topping for burgers or perfect on tacos!
One of the best things about summer is the fantastic barbecue food. Grilled burgers, corn on the cob, and this Mexican coleslaw are some of my favorites. This flavorful coleslaw recipe is a cut above your regular old coleslaw.
Mexican coleslaw
With hints of lime, cilantro, and jalapeño, it’s the perfect tangy side to go with my Chili Lime Grilled Chicken Drumsticks. Or make a portion to use as a topping for tender barbecue pulled pork sandwiches. You’ll love the layers of Mexican-inspired flavor in this coleslaw and how quickly the whole recipe comes together.
Why this recipe works
- An ideal accompaniment to spicy and summery dishes and for grilling.
- It’s incredibly easy to make with a list of just 6 ingredients.
- The crunchy salad and simple dressing come together in minutes.
- You can make it a day ahead if you’re pressed for time (it also develops more flavor that way).
- It keeps for several days in the fridge.
what you will need
Be sure to scroll down to the recipe card for measurements and full instructions!
- Shredded Cabbage – Kale works best for this recipe, but you can also use a mix of kale and red cabbage for color. Savoy cabbage and Chinese cabbage make a less crispy (but more tender) coleslaw.
- Shredded Carrots – These add extra color and crispiness to the coleslaw.
- coriander – Coriander gives the dressing a strong, fresh flavor and colour.
- mayonnaise – Creates the basis for the dressing. To make vegan coleslaw, use veganaise or another vegan mayonnaise instead.
- lime juice – Fresh lime juice makes a tangy citrus dressing.
- jalapeno – Adds just the right amount of spice to the coleslaw to keep things interesting.
- salt and pepper
How to make Mexican Coleslaw
- Mix the mayo, lime juice, salt and pepper in a bowl. Stir or beat until the dressing is completely smooth.
- Add the remaining ingredients, then mix until evenly coated. Season to taste, then refrigerate the coleslaw until ready to serve.
recipe tips
- To shred the cabbage and carrots, you can grate them by hand using a box grater or mandolin. It’s even easier if you have a food processor with a chopper attachment.
- Save time by using 1 bag of coleslaw mix instead of shredded cabbage and carrots.
- For best flavor, refrigerate this salad at least an hour before serving.
- Since this salad contains mayonnaise, it needs to be kept in the fridge or on ice if you’re serving it outdoors.
- For an easy way to wash the cabbage, cut it into quarters before rinsing and draining it thoroughly.
Do I have to use jalapeno?
No, you can make this a totally bland coleslaw without it. It only gives it a little kick, and if you use less or remove the seeds, it’s milder. If you want a milder slaw, you can use green bell peppers or poblano peppers instead of jalapeño peppers.
Can I make Mexican coleslaw without mayo?
If you’re not a fan of mayonnaise, try this recipe using plain yogurt in its place. For best results, choose a thicker, unsweetened yogurt. You could also use a vegan mayonnaise that is egg and dairy free.
how to serve
Serve this flavorful coleslaw with one of the following taco or burger recipes for a well-rounded and flavorful meal.
- Easy Fish Tacos – Make these easy cod tacos for a light and filling summer meal.
- Skirt Steak Street Tacos – Tender grilled steak is wrapped in a charred corn tortilla and drizzled with a creamy cilantro-lime sauce. Yummy!
- Baja Shrimp Tacos – Shrimp in a chipotle-lime sauce make for some seriously good tacos.
- Buffalo Chicken Burger – Burgers made with ground chicken, buffalo sauce and spices are packed with bold flavor.
- BBQ Pulled Pork Hot Dogs – This easy twist on the classic summer hot dog makes them a little sweet, a little spicy, and a lot more substantial.
How to store Mexican coleslaw
- room temperature – If you’re serving this coleslaw and leaving it at room temperature, it’s best to keep it on ice as the mayonnaise contains eggs.
- Refrigerate – Store Mexican coleslaw in an airtight container in the refrigerator for up to 5 days. Remember, the longer it sits, the less crispy it will be.
preparation time
5 minutes
total time
5 minutes
Ingredients
-
4-5 cups shredded cabbage
-
1/2 cup grated carrots
-
1/4 cup cilantro, finely chopped
-
1/4 cup mayonnaise
-
2 tablespoons lime juice
-
1/2 jalapeno, seeded and finely chopped
-
salt and pepper to taste
instructions
- In a large bowl, mix together the mayo, lime juice, salt, and pepper. Stir until smooth and combined.
- Add the chopped cabbage, carrots, cilantro, and jalapenos and toss well.
- Taste and season with salt and pepper to taste.
- Store in the refrigerator until ready to use.
Remarks
Can use 1 bag of coleslaw mix in place of shredded cabbage and carrots
Nutritional Information
yield
4
serving size
1
amount per serving
calories 274total fat 11gSaturated Fatty Acids 2gtrans fat 0gunsaturated fat 9gcholesterol 6mgsodium 231mgcarbohydrates 44gfiber 15gSugar 22gprotein 10g
Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.
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