Mexican Coleslaw

Using a prepared coleslaw mix slashes time in this light and refreshing Mexican Coleslaw.  Serve it as a side dish or as a topping on your favorite tacos!

This tangy and zesty coleslaw is also great for potlucks, picnics and cookouts.  The best part is that it comes together in just 15 minutes!

Ideas for Serving with Mexican Coleslaw

• Baked Salsa Chicken
• Shrimp Tacos
• Instant Pot Mexican Shredded Beef

Can This Be Made Ahead of Time?

This slaw is best when served 20 to 30 minutes after refrigerating to allow the flavors to combine.  However, it can be made ahead of time, refrigerated and served within 24 hours.

Your Simple Ingredients

For the dressing:

• Lime zest
• Lime juice
• Honey
• Olive oil
• Salt
• Black pepper (freshly ground is best)
• Minced fresh garlic
• Ground cumin – I tend to go on the lighter side when adding to the dressing.  Feel free to adjust the cumin to your personal preference!

For the cabbage mixture:

• Packaged prepared deli-style coleslaw mix (a convenient mixture of shredded green cabbage, red cabbage and carrots)
• Two medium jalapeños, seeded and diced (about ¼ cup diced)
• Red onion
• Chopped fresh cilantro

If you’re craving a more traditional creamy slaw, be sure to check out my Carolina Coleslaw recipe.

Enjoy!

Mexican Coleslaw

Using a prepared coleslaw mix slashes time in this easy, zesty and flavorful Mexican Coleslaw.

5 from 1 vote

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Course: Side Dish

Cuisine: Mexican

Keyword: cilantro lime coleslaw, Mexican coleslaw

Prep Time: 15 minutes

Refrigeration Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Author: Amy

Ingredients

For the cabbage mixture:

• 1 (14 ounce) bag prepared coleslaw mix (deli-style)*
• 2 medium jalapeno peppers seeded and diced (about ¼ cup diced)
• 1 cup thinly sliced red onion
• ⅓ cup tightly packed chopped fresh cilantro

For the dressing:

• 1 teaspoon lime zest
• ⅓ cup lime juice
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper freshly ground½
• 1 tablespoon minced fresh garlic
• ¾ teaspoon ground cumin

Instructions

• Toss together the coleslaw mix, jalapeño peppers, red onion and cilantro in a large bowl.  Set aside.
• Whisk together lime zest, lime juice, honey, olive oil, salt, pepper, garlic and cumin in a small bowl.  Pour over cabbage mixture and toss to coat evenly.
• Cover and refrigerate 20 to 30 minutes before serving to allow flavors to combine.

Notes

• *The bagged coleslaw mix yields about 7 ½ cups.  If you want to make your own coleslaw mix, use a mixture of 7 cups shredded (or very thinly sliced) green and red cabbage and ½ cup shredded carrots.
• This is best served 20 to 30 minutes after refrigerating, but can be refrigerated (in an airtight container) and served within 24 hours.

Nutrition

Calories: 117kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 604mg | Potassium: 301mg | Fiber: 4g | Sugar: 14g | Vitamin A: 281IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 1mg

If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

Tried this recipe?Mention @TheBlondCook or tag #theblondcook!