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

Mexican Coleslaw

Using a prepared coleslaw mix slashes time in this easy, zesty and flavorful Mexican Coleslaw.
Prep Time 15 minutes
Refrigeration Time 30 minutes
Total Time 45 minutes
Servings 4


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
  • cup tightly packed chopped fresh cilantro

For the dressing:

  • 1 teaspoon lime zest
  • 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


  • 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.


  • *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.