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This easy Mexican Coleslaw is fresh, crunchy and full of flavor with cilantro, lime and a splash of hot sauce. The perfect quick Mexican side dish!
Why You’ll Love This Recipe
I have recently discovered the wonders of coleslaw! Not only do I enjoy it as a salad or side dish, I’ve also discovered how delicious it is piled onto a burger or pulled pork sandwich. I love the fresh crunch of the cabbage, and I especially love how quick and easy coleslaw is to put together.
This Mexican Coleslaw takes that crunchy cabbage and gives it a fun, flavorful twist with fresh cilantro, lime, and a splash of hot sauce. It’s especially good when you need an easy side dish for a Mexican-inspired dinner.
Quick and Easy. This Mexican slaw comes together in minutes, making it an easy last-minute addition to dinner.
Fresh and Crunchy. The crisp cabbage gives this slaw plenty of crunch, while lime and cilantro add lots of fresh flavor.
Just the Right Amount of Kick. A splash of hot sauce gives the coleslaw a little heat without overpowering the other flavors. You can easily add more or less to suit your taste.
More Than a Side Dish. Serve it alongside tacos, enchiladas, grilled chicken, or your favorite Mexican dinner, but don’t stop there. This cilantro lime coleslaw is also delicious piled onto tacos, burgers, pulled pork sandwiches, and more.
Ingredients Needed
- Green Cabbage
- Red Cabbage
- Green Onion
- Lime Cilantro
- Hot Sauce
- Mayonnaise
How To Make Mexican Cole Slaw
- Pull off tough outer layer of cabbage and slice off the rood.
- Cut cabbage in half from top to bottom and remove any remaining root.
- Cut each half in half again, across middle of each piece so your cabbage is now quartered.
- Thinly slice cabbage from top to the bottom from the short direction.
- Slice green onions and chop cilantro
- Combine cabbage, green onions and cilantro in large bowl.
- Combine mayo, lime juice and hot sauce in a small bowl. Taste as you go.
- Add dressing to cabbage mixture and stir to coat.
- Season to taste with salt and serve immediately.
Tips from leigh Anne
- Save Time with Bagged Coleslaw Mix. If you’re in a hurry, grab a bag of shredded coleslaw mix at the grocery store. It makes this already easy Mexican coleslaw even quicker to put together.
- Use Fresh Lime Juice. Freshly squeezed lime juice gives the slaw a brighter, fresher flavor than bottled lime juice. Roll the lime on the counter before cutting it to help release more juice.
- Use Fresh Cilantro. Cilantro is an important part of the flavor of this Mexican slaw, so fresh is definitely best. Chop it just before adding it to the coleslaw.
- Adjust the Heat. Add hot sauce to taste. Start with a small amount, give it a taste, and add more if you want a spicier Mexican coleslaw.
- Give It Time to Chill. If you have time, refrigerate the coleslaw for 30–60 minutes before serving. This gives the flavors a chance to come together.
- Keep Some Crunch. If you prefer your coleslaw extra crisp, don’t make it too far in advance. The cabbage will soften the longer it sits in the dressing.
- Give It a Toss Before Serving. Some of the dressing may settle at the bottom of the bowl as the coleslaw sits. Give everything a good toss right before serving so all that flavor is evenly distributed.
Frequently Asked Questions
What is Mexican Cole Slaw?
Mexican Coleslaw is a fresh and flavorful twist on traditional coleslaw. Crisp shredded cabbage is combined with Mexican-inspired flavors such as fresh lime, cilantro, and hot sauce to create an easy side dish with plenty of crunch and flavor.
How long will Cole Slaw last?
This salad tastes best if eaten right after preparing, it will keep overnight in the refrigerator but the red cabbage will bleed causing the salad to turn slighty pink.
What do you serve with Mexican Cole Slaw?
This easy Mexican slaw is a great side dish for tacos, enchiladas, fajitas, quesadillas, grilled meats, or just about any Mexican-inspired meal. It’s also delicious served with burgers and BBQ.
Whether you serve it alongside your favorite Mexican dinner or pile it onto a taco, burger, or pulled pork sandwich, this Mexican Coleslaw is an easy way to add fresh flavor and crunch to a meal. The combination of crisp cabbage, fresh cilantro, lime, and a little heat makes it anything but ordinary coleslaw. Best of all, it comes together quickly, so it’s an easy side dish to add to your dinner at the last minute.
Check out some of my favorite recipes to serve with Mexican Casserole:
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Mexican Cole Slaw Recipe
Ingredients
- 3 cups green cabbage thinly sliced
- 3 cups red cabbage thinly sliced
- 2 green onions thinly sliced
- 1/2 cup cilantro chopped
- 4 Tbsp mayo
- 3 Tbsp fresh lime juice
- hot sauce or Tabasco sauce to taste
- salt to taste
Instructions
- Thinly slice cabbage.
- Slice green onions and chop cilantro
- Combine cabbage, green onions and cilantro in large bowl.
- In a small bowl combine mayo, lime juice and hot sauce. Taste as you go
- Add dressing to cabbage mixture and stir.
- Season to taste with salt and serve immediately.
- May chill for a few hours.
Tips & Notes:
- Save Time with Bagged Coleslaw Mix. If you’re in a hurry, grab a bag of shredded coleslaw mix at the grocery store. It makes this already easy Mexican coleslaw even quicker to put together.
- Use Fresh Lime Juice. Freshly squeezed lime juice gives the slaw a brighter, fresher flavor than bottled lime juice. Roll the lime on the counter before cutting it to help release more juice.
- Use Fresh Cilantro. Cilantro is an important part of the flavor of this Mexican slaw, so fresh is definitely best. Chop it just before adding it to the coleslaw.
- Adjust the Heat. Add hot sauce to taste. Start with a small amount, give it a taste, and add more if you want a spicier Mexican coleslaw.
- Give It Time to Chill. If you have time, refrigerate the coleslaw for 30–60 minutes before serving. This gives the flavors a chance to come together.
- Keep Some Crunch. If you prefer your coleslaw extra crisp, don’t make it too far in advance. The cabbage will soften the longer it sits in the dressing.
- Give It a Toss Before Serving. Some of the dressing may settle at the bottom of the bowl as the coleslaw sits. Give everything a good toss right before serving so all that flavor is evenly distributed.
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Nutrition Facts:
sue says
Your crock pot recipe sounds delicious, I have always been a big, big fan of coleslaw and just printed off your recipe. Cabbage is so good for you, low in calories and not expensive to purchase all year, so I’m happy you have joined the ranks of ‘slaw lovers.
Mary Anne says
Sounds yummy. Back in “the day” my favorite burger at Twoees in Alhambra was the Dutch burger – Coleslaw and onion = oh so good!
Nicole says
Sounds delicious for a summer party – thanks for sharing!
Nancy says
thanks Leigh Anne, it sounds good!!!
Bonnie@WhatAboutPie says
Oh, what a great version of coleslaw! I would love that!! the lime and cilantro..yum!!