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Mexican coleslaw in a glass bowl beside 2 wooden servers. A white napkin and stack of plates is in background.

Mexican Coleslaw

  • Author: Amy @ The Blond Cook
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6 servings 1x


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



For the cabbage mixture:

  • 1 (14-ounce) bag prepared coleslaw mix (deli-style)*
  • 2 medium jalapeño peppers, seeded and diced (about 1/4 cup diced)
  • 1 cup thinly sliced red onion
  • 1/3 cup tightly packed chopped fresh cilantro

For the dressing:

  • 1 teaspoon lime zest
  • 1/3 cup lime juice
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh garlic
  • 3/4 teaspoon ground cumin


  1. Toss together the coleslaw mix, jalapeño peppers, red onion and cilantro in a large bowl.  Set aside.
  2. 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.
  3. Cover and refrigerate 20 to 30 minutes before serving to allow flavors to combine.


  • *The bagged coleslaw mix yields about 7-1/2 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 1/2 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.
  • Category: Side Dish
  • Cuisine: Mexican

Keywords: Mexican coleslaw, cilantro lime coleslaw