If you’re looking for a quick, vibrant, and refreshing side dish, Easy Mexican Coleslaw is the perfect recipe! With crisp shredded cabbage, crunchy vegetables, and a zesty lime dressing, this coleslaw is bursting with flavor. It’s an ideal accompaniment to tacos, grilled meats, or even as a topping for sandwiches.
This no-mayo version is lighter, healthier, and incredibly versatile. With just a few simple ingredients, you can create a dish that’s as colorful as it is delicious.
Ingredients
For the Coleslaw:
- 4 cups green cabbage (thinly sliced)
- 2 cups red cabbage (thinly sliced)
- 1 cup carrots (shredded)
- ½ cup red bell pepper (thinly sliced)
- ½ cup fresh cilantro (chopped)
- ½ small red onion (thinly sliced)
- 1 jalapeño pepper (finely chopped, seeds removed for less heat)
For the Dressing:
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 tablespoon honey (or agave syrup for vegan option)
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnishes:
- Crumbled queso fresco
- Sliced avocado
Instructions
Step 1: Prepare the Vegetables
- Thinly slice the green and red cabbage and place them in a large mixing bowl.
- Add the shredded carrots, red bell pepper, cilantro, red onion, and jalapeño to the bowl. Toss to combine.
Step 2: Make the Dressing
- In a small bowl or jar, whisk together lime juice, olive oil, honey, cumin, chili powder, salt, and black pepper until well combined.
Step 3: Combine
- Pour the dressing over the cabbage mixture. Toss thoroughly to coat all the vegetables in the dressing.
Step 4: Let It Rest
- Allow the coleslaw to sit for at least 15 minutes at room temperature before serving to let the flavors meld. For a deeper flavor, refrigerate for up to 2 hours.
Step 5: Serve
- Transfer to a serving bowl and garnish with optional queso fresco or avocado slices. Serve as a side dish or taco topping.
Tips
- Customize Heat: Adjust the jalapeño to your desired spice level or substitute it with diced serrano peppers for extra kick.
- Prep Ahead: This coleslaw can be made up to a day in advance. Just store it in an airtight container in the fridge, and toss before serving.
- Add Crunch: Toss in toasted pepitas (pumpkin seeds) or crushed tortilla chips for a crunchy twist.
- Double the Recipe: This recipe is easy to scale for potlucks or larger gatherings.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The vegetables will soften over time but remain flavorful.
- Freezing: This coleslaw doesn’t freeze well due to the fresh vegetables and lime-based dressing.
Variations
- Creamy Version: Add ¼ cup sour cream or Greek yogurt to the dressing for a creamy texture.
- Fruity Twist: Mix in diced mango, pineapple, or jicama for a sweet and tropical flavor.
- Keto-Friendly: Skip the honey and use a sugar-free sweetener to make it low-carb.
- Spicy Cilantro Lime: Blend the dressing with fresh cilantro and a clove of garlic for an herbaceous kick.
Nutrition Details
Per Serving (Approximate, based on 6 servings):
- Calories: 110
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 200mg
- Carbohydrates: 14g
- Fiber: 4g
- Sugars: 7g
- Protein: 2g
FAQ
Can I use pre-shredded coleslaw mix?
Yes! To save time, you can use a bag of pre-shredded coleslaw mix and add the other vegetables for extra flavor and texture.
Is this coleslaw vegan?
The recipe is naturally vegan if you use agave syrup instead of honey.
What pairs well with Mexican coleslaw?
This coleslaw is a perfect side for tacos, enchiladas, grilled chicken, or fish. It also works wonderfully as a topping for pulled pork sandwiches or burrito bowls.
Can I make this without cilantro?
If you’re not a fan of cilantro, substitute it with parsley or leave it out altogether.
