This five-minute Mexican coleslaw recipe is made with cabbage, cilantro and lime. It’s a super simple (and healthy) side dish to go with Mexican food.

Overhead serving bowl of cabbage, cilantro, pepitas and scallions

Why Try This Mexican Coleslaw

I have more coleslaw recipes than there are days of the week, but today I decided to share this Mexican Coleslaw because I feel like I am constantly wanting to reference it as a serving suggestion for my Mexican recipes. 

I’ve actually been throwing this Mexican coleslaw together for years as our standby side dish to go with tacos or enchiladas or pretty much any Mexican food meal!! I just toss it together, no measuring. I just stir it up, taste it and adjust the seasonings to taste. {It’s that kind of a recipe!} So once you make this once or twice, you’ll be able to do the same. 

Serve it with fish tacos, chicken enchiladas, beef barbacoa and steak fajitas to give you a few ideas!

Coleslaw overhead in a single bowl with lime wedges and cilantro

Ingredients For Mexican Coleslaw 

See more notes on these below and measurements in the recipe card below 

  • Dressing: lime, olive oil and a little honey
  • Cabbage: I used green cabbage, but a blend of green and red is pretty too. You can also buy bagged coleslaw mix to make this even easier!
  • Seasonings: cilantro, cumin and salt
  • minced red onion or scallions (garlic is also good- just finely mince it and whisk into the dressing.)

How To Make Mexican Coleslaw

It’s so easy to make, you can keep it as simple as you want, or you can jazz it up as much as you like adding in optional extras (I’ll explain more below) to give it a more festive feel.

Step 1: Make the Dressing in the Bowl

To save a step of mixing the dressing in a separate bowl. I start by whisking the ingredients right in the salad bowl. That way I have less dishes to clean up! 

  • Lime: The dressing has lime- which is a classic Mexican ingredient. I just juiced a lime. Since citrus is in season right now, I was able to find a nice juicy one. If yours isn’t juicy (if it feels hard at the store) you may want to buy two to be safe. You’ll have about 2 tablespoons plus 1 teaspoon juice.
  • Oil: I like the taste of olive oil in this dressing. You can also use a neutral oil like safflower, sunflower or avocado oil instead.
  • Honey: I like the way honey balances the dressing. If you’ve read my post about Apple Cider Vinegar Salad Dressing, then you’ll know that I think that adding a touch of honey or sweetener to a homemade dressing helps to balance the flavors. If you are on a sugar free diet or don’t like sweet in your dressing, you can definitely omit it. 

Step 2: Add Cabbage and Toss

Add the cabbage, cilantro, onion and pepitas (if using) and toss with the dressing. Taste and adjust the seasoning if desired. Serve immediately or chill.

Make Ahead Instructions for Meal Prep or for a Party

If you are serving this to guests or you just don’t want the cilantro and scallions to be wilted, you can do the following: 

  • I would suggest making the dressing and keeping it in a jar (up to a week ahead.)
  • Chop the cabbage five days ahead. Store it in an airtight container in the fridge for three days so it doesn’t brown.
  • Wait until the day of the party to cut up the onions and cilantro.
  • Toss everything together a couple hours before you plant to serve it to let the cabbage soften a little bit. Keep it refrigerated if possible. 

FAQs and Expert Tips

What ingredients are typically used in Mexican Coleslaw

Raw cabbage as a side or condiment is used in Mexican cuisine for pairing with tacos, empanadas and tortas. Most commonly it is finely shredded and tossed with a little lime juice like in this recipe for Corn Empanadas. Mexican slaw recipes can also have other flavorful additions such as onion, chilies, and oregano like this one.

How is Mexican coleslaw different from traditional coleslaw?

Traditional coleslaw (that from the US) is made with shredded cabbage (and other veggies like carrots) tossed with a slightly sweet and tangy creamy dressing and usually seasoned with just a little celery seed or celery salt. Try our classic Healthy Coleslaw here. Mexican slaw is generally lightly dressed and not creamy. It is usually brightly acidic thanks to a lime juice-based dressing (or sometimes vinegar.)

Is Mexican coleslaw spicy?

Not all Mexican cabbage slaw recipes are spicy. Some contain chiles and have a bit of heat to them. This version doesn’t and is not spicy at all.

Can You Make Mexican Coleslaw Ahead?

You can absolutely make it ahead! Cabbage is one of the heartiest raw veggies in this regard. You can chop it up, mix it and store it for two to three days. The scallions and cilantro will be wilted a bit, but the coleslaw will still have plenty of crunch and great tangy flavor!

What To Serve This With Mexican Coleslaw

  • I like these Ground Chicken Tacos with Mexican Coleslaw too. 
  • This heart-healthy Layered Chicken Enchilada Casserole would be a great make-ahead option. 
  • Another family-friendly casserole is Mexican Chicken Casserole
  • For a meatless meal make a batch of this One Pan Mexican Quinoa and serve the coleslaw on the side! 
  • For an easy meatless dinner heat up refried black beans seasoned with taco seasoning and top with cheese and pico de Gallo. Serve with rice and the slaw on the side.

Variations To Try

  • Add a little Mexican Crema or sour cream to the dressing to make it a little creamier.
  • Use red and green cabbage to make it more colorful.
  • Try to add in a thinly sliced red pepper or radish for color.
  • Add in shredded kohlrabi or jicama to add another crunchy veggie.
  • If you do not like cilantro, omit it.
two dishes of coleslaw overhead

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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a close-up of mexican coleslaw overhead in a white bowl

Mexican Coleslaw Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Katie
  • Total Time: 10 minutes
  • Yield: 1 1/2 cups 1x

Description

This easy Mexican Coleslaw only takes five minutes to mix together. Make it as simple as you like or add in optional ingredients to make it a Mexican party side dish.


Ingredients

Units Scale
  • 1 lime, juiced, about 2 tablespoon plus 1 teaspoon juice
  • 1/4 cup olive oil avocado oil or organic canola oil
  • 2 teaspoons honey or sugar
  • 1 teaspoon ground cumin, optional
  • 1/2 teaspoon salt
  • 5 cups shredded cabbage, or bagged cabbage or coleslaw mix
  • 1/2 cup finely chopped cilantro
  • Optional Ingredients: 2 tablespoons minced red onion or 2 scallions, sliced; 2 tablespoons toasted pumpkin seeds (papitas)

Instructions

Whisk lime juice, oil, honey, cumin (if using) and salt in a large salad bowl. Add cabbage and cilantro and toss to coat. If using optional ingredients, add them and toss to combine.

Notes

Feel free to sub 1 cup of any of the following vegetables for 1 cup of the cabbage:

Shredded carrots, thinly sliced or matchstick radish, julienne jicama, thinly sliced red bell pepper.

Make Ahead Instructions

Leftovers will keep in the fridge for two to three days. Note that the scallions and cilantro will be wilted a bit, but the coleslaw will still have plenty of crunch and great tangy flavor!

To Make Ahead For a Party

  • I would suggest making the dressing and keeping it in a jar (up to a week ahead.)
  • Chop the cabbage five days ahead. Store it in an airtight container in the fridge for three days so it doesn’t brown.
  • Wait until the day of the party to cut up the onions and cilantro.
  • Toss everything together a couple hours before you plant to serve it to let the cabbage soften a little bit. Keep it refrigerated if possible.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: No Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 generous cup
  • Calories: 174
  • Sugar: 7 g
  • Sodium: 317
  • Fat: 2 g
  • Saturated Fat: 2 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 2 g