This super simple Mexican coleslaw is perfect for picnics, BBQs and potlucks because it’s mayo-free and takes just a few minutes to toss together.
There are some recipes I slave over. Working, reworking, and working them again to make them just perfect. That’s not this recipe.
Instead, this recipe came together the very first time I made it. It was perfect from the get-go, and I’m not the only one who said so.
I made it up to serve for a family BBQ with my DELICIOUS Mexican-inspired pulled pork tacos. This coleslaw won raves, proving it’s been tried, tested, and approved, so I KNOW it’s one you’ll have success with too.
Why You’ll Love This Recipe
- When you hear the words “Mexican food” you might conjure up images of becoming a fire-breathing dragon. This slaw is far from that. Rather than spicy with heat, it’s simply spiced with a dressing of classic Mexican flavors.
- It’s packed with crispy, crunchy textures that make it perfect as a side dish or piled high onto pulled pork tacos.
- This recipe uses a couple of store-bought shortcuts to save you time without sacrificing any flavor.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Coleslaw mix — typically a blend of shredded cabbage (green and red) and carrots
- Red onion — adds a nice bite to the Mexican-style slaw without overpowering it
- Cilantro — if cilantro is not your thing, you can always give good old flat-leaf parsley a go or leave it out altogether.
- Canola oil — my neutral-flavored oil of choice for making the spiced coleslaw dressing
- Lime juice — use fresh if possible
- Honey — you need a little sweetness to balance out the spices and hot sauce
- Spices — the dressing is flavored with granulated garlic, ground cumin, dried oregano, and ground coriander
- Hot sauce — just a dash adds a nice zip of heat without giving you dragon’s breath
Ingredient Swaps and Substitutions
- Coleslaw mix — can be subbed with about a pound of finely shredded green cabbage and carrots (weigh the head of cabbage at the grocery store to know how much of it to use)
- Canola oil — swap with another neutral oil of choice
- Honey — use pure maple syrup or granulated sugar
- Red onion — finely chopped green onions (green and white parts) offer a milder flavor
How to Make Mexican Coleslaw
- Toss the salad components together. I use bagged coleslaw mix but you can certainly slice and dice the cabbage on your own.
- Make the dressing. I use a glass jar with a fitted lid to shake the ingredients together. A slither of honey sweetens the dressing poured over the crunchy slaw with slivers of red onion and freshly chopped cilantro leaves.
- Toss it all and let it sit. 30 minutes is ideal, but you can also prep this the night before.
Recipe Tips
- Slice the onion in slivers so it will mellow in flavor as it melds with the dressing.
- Make the Mexican cabbage slaw ahead of time so the veggies have time to tenderize and soak up the flavors of the tangy lime dressing.
- Use this coleslaw on tacos, burritos, bowls, and more!
Storage Tips
Mexican-style coleslaw needs to be eaten within 24 hours. After that, the cabbage will wilt to the point of being mushy.
If you’d like to prep this well in advance of serving, store the shredded and sliced veggies in a separate container from the dressing. If you do this, you can safely prep the ingredients 4 days in advance and toss together when ready to serve.
What to Serve with Mexican Coleslaw
- Main dishes — The BEST Carnitas, Chicken Mole Enchiladas, Copycat Taco Bell Ground Beef Tacos, or Fish Taco Bowls
- Sides — Refried Beans, Chips and Salsa, or Pinto Beans
- Drinks — Mango Margaritas or Coconut Margaritas
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Tangy Mexican Coleslaw
Ingredients
Coleslaw
- 1 14-ounce package prepared coleslaw mix
- ¼ small red onion , thinly sliced
- ¼ cup cilantro leaves , chopped
Dressing
- ⅓ cup canola oil
- 2 limes , juiced (about ¼ cup)
- 3 cloves garlic , pressed
- 2 tablespoons honey
- 1 ½ teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 6 dashes hot sauce
- kosher salt and freshly ground black pepper
Instructions
- In a large bowl, toss the colelsaw mix with the sliced onion and chopped cilantro.
- In a small bowl or jar with a fitted lid, mix the canola oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground pepper. Pour over the coleslaw mixture and toss.
- Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.
Nutrition
More Easy Coleslaw Recipes to Try
- Classic Coleslaw
- Creamy Coleslaw Dressing
- Sweet Vinegar Coleslaw (No Mayo)
- Kale and Cabbage Coleslaw
- Celery Slaw With Apple and Blue Cheese
- Asian Slaw
- Spicy Korean Slaw
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Janice Tretter
Made the Mexican coleslaw…it was awesome!!!
My new favourite way to have coleslaw ♥️
Hayley
Thanks for sharing Janice, we’re so happy you enjoy the recipe!
Miles Gilmore
I’ve made this slaw many times now, and its always delicious! I usually cut a red, yellow or orange bell pepper into matchsticks(and cut them into shorter lengths). I will many times also add a small bag of broccoli slaw as well, as it has great crunch that doesn’t wilt. And lastly as someone else stated, I too usually add a splash of cider vinegar also! This is an amazing recipe and I’m sure glad I found it!!
Love your addition of the bell peppers and occasional broccoli slaw. Thanks for the input Miles!
Alice
Fabulous! Discovered this a year ago and have made & shared your recipe ever since. It’s a keeper! Thank you!
So glad you enjoy it enough to make time and again Alice. Thanks for the comment and 5 stars!
Barbara Holmes
Great recipe. I also added apple cider vinegar for more zing.
Sounds delicious Barbara! Glad you enjoyed :)
Ginger
So easy and delicious! I’ve made this several times and tend to substitute so I don’t have to go to the grocery store. Scallions versus purple onion and I use my own small batch of green chili pepper sauce for the heat instead of hot sauce. Incredibly versatile and thanks so much.
Happy to hear it!
Madeline Hernandez
This recipe is delicious! I just made it and I can’t wait to put my fish tacos together with this coleslaw. I took a sneak taste and omg it’s so yummy! thank you for the recipe!
I’m glad you enjoyed Madeline!