Easy Mexican Coleslaw

When we think of traditional coleslaw, we think about the creamy dressing or crisp veggies, but it’s not really a recipe we turn to when we want bold flavor. But this Mexican coleslaw BRINGS IT with some jalapeño for heat and a zippy dressing that’s tangy, sweet, and herbaceous. 

While the flavor is the big draw, this Mexican coleslaw is also incredibly easy to make, coming together with just a few minutes of prep work and zero cooking time. The base of shredded cabbage and veggies is tossed with that zesty lime dressing and your slaw is ready to pair with all of your favorite Mexican dishes. 

You can use this coleslaw as a side dish for things like Salsa Chicken and Fajita Chicken Quesadillas, or as a topping for Tacos al Pastor and Grilled Shrimp Tacos. The crisp veggies and light, tangy dressing provide a satisfying crunch and brightness that balance out rich meals with lots of meat and cheese. 

Ingredients for Mexican Coleslaw

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

• Cabbage – I use a combination of green and purple cabbage, but you can use all one variety if you’d like.
• Red Bell Pepper – Brings sweetness and color; yellow or orange bell peppers work too.
• Carrots – For more sweetness and satisfying crunch.
• Fresh Cilantro – The bright, herbaceous flavor really jazzes up this coleslaw!
• Jalapeño – Leave it out if you prefer a milder dish, or if you want just a bit of a kick, you can use a smaller portion of the pepper.
• Cotija Cheese – Optional topping for a salty, creamy finish; feta can be used as an alternative.

Cilantro Lime Vinaigrette

• Olive Oil and Apple Cider Vinegar – The vinegar-and-oil base of this vinaigrette.
• Cilantro and Parsley – Using both gives the dressing chimichurri vibes.
• Lime – You’ll need both the juice and the zest.
• Garlic – Adds depth and savory flavor.
• Honey – Balances the acidity with a touch of sweetness. You could also use agave nectar.
• Seasonings – Garlic powder, cayenne, salt, and pepper.

How to Make Mexican Coleslaw

Scroll to the recipe card at the bottom of the page for full printable instructions.

1. Combine. Add the cabbage, bell pepper, carrots, cilantro, and jalapeño to a large bowl.
2. Make the dressing. Blend all of the dressing ingredients in a food processor or blender until smooth.
3. Dress the salad. Toss the slaw with the dressing to coat evenly, then refrigerate for an hour to allow the flavors to meld.
4. Serve. Add chopped cilantro and cotija cheese, if desired, then serve.

Tips for Making Mexican Coleslaw

Here are some tips to make your Mexican coleslaw a little bit easier and absolutely perfect.

• Hit up your grocery store salad bar. It’s a nice way to get prepped veggies to streamline the process, and it also allows you to get the exact amount you need so you’re not left wondering what to do with half a head of cabbage.
• Make it cooling or spicy. If you’re serving your Mexican coleslaw with a spicy dish, you may want to skip the jalapeño so the slaw works to tame and cool the heat. Or, if you’re bringing it as a salad for a potluck, you might just want to throw in a little extra jalapeño. 
• Prep it ahead. This recipe is great for making in advance! As it sits, the cabbage will soften, so if you want it ultra-crisp, I recommend keeping the dressing stored separately and then tossing it with the rest an hour before you plan on serving.

Variations and Substitutions

Switch things up with these simple variations.

• Add more sweetness. Diced mango or pineapple can be added for extra sweetness and some tropical flavor. 
• Give it some crunch. Just before serving, you can add crushed tortilla chips over the top. This works especially well if you’re serving the Mexican coleslaw as a side salad (and not as a topping for tacos and other dishes).
• Swap in another green. Use shredded Brussels sprouts, broccoli slaw, or shredded kale in place of some or all of the cabbage.

How to Store Leftovers

Mexican coleslaw is best enjoyed the day it’s made, but it can be stored in an airtight container in the refrigerator for 3-5 days. Because of the fresh veggies, coleslaw should not be frozen!

What to Serve With Mexican Coleslaw

• Chorizo Tacos
• Beef Enchiladas
• Grilled Fajita Nachos
• Easy Carne Asada Tacos
• California Burrito
• The Best Birria Tacos Recipe

More Slaw Recipes

• Easy Asian Slaw Recipe
• Slow Cooker Maple Balsamic Pork Tacos with Celery Root and Apple Slaw
• Easy Creamy Coleslaw Recipe
• Barbecue Pork Rib Tacos with Honey Lime Slaw
• Broccoli Slaw with Cranberries
• Grilled Teriyaki Chicken Lettuce Wraps with Pineapple Slaw