Mexican Slaw with Cilantro and Lime

Your tacos will thank you for this Mexican Slaw! Fast and easy, this vegan taco slaw with cabbage, jalapeno, and lime can be whipped up in just 15 minutes and keeps for 3 days in the fridge! Serve it up with tacos or as a delicious vegan side to your Mexican Feast! 

Whether you think you can, or you think you can’t – you’re right. ~Henry Ford

Here’s a simple recipe for Mexican Slaw that comes in handy during the week. It can be used on all sorts of things like fish tacos, black bean burgers, wraps or burrito bowls and keeps for several days in the fridge.

I love the crunchy texture and zesty flavor it adds to meals as well as all the healthy nutrients and fiber. It adds an element of freshness that I crave- even in the cold months.

This version contains no mayo- keeping it light, healthy and totally vegan.

Plus it is cabbage season, so why not take advantage of all the beautiful cabbages right now?

The Mexican Slaw is made with shredded cabbage but what I love about his recipe is how you can add all sorts of other crunchy veggies to the mix- like grated radishes ( yummy!)  jicama, kohlrabi or carrots  (so pretty!).

You get the idea! Clean out your fridge. 😉 And if short on time, YES, store-bought, packaged slaw mix is totally fine! 

Fresh jalapeno (or serranos) and lime zest give it a nice kick.

TIP: If you are sensitive to onions, soak them in a bowl of salted water for 15 minutes, before draining and adding to the salad. This will remove the bitterness. You can also sub green onion for the red onion.

If you are not a cilantro fan, no problem, simply leave it out and sub green onions.

The Mexican Slaw will keep up to 4 days in the fridge!

RELATED: Curdito (Fermented Salvadorian Slaw)  and How to Create a Mexican Feast! Make-ahead Vegan Salads 

Mexican Slaw

★★★★★

5 from 5 reviews

Mexican Slaw with jalapeño and lime- perfect for tacos or a vegan side to your Mexican Feast. Fast and easy and Vegan!

• Author: Sylvia Fountaine
• Prep Time: 20
• Total Time: 20
• Yield: 4-6 1x
• Category: salad, vegan
• Method: tossed
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

• 1 pound thinly sliced or shredded cabbage ( purple is pretty, or green or use a mix)
• ¼ cup very thinly sliced red onion, more to taste ( or sub 1/2 cup green onion)
• ½–1 cup chopped cilantro ( packed), ½ of a large bunch
• ¼ –½ of a jalapeño, finely chopped, more to taste
• 1 tablespoon lime zest
• ¼ cup fresh lime juice, more to taste
• 2 tablespoons olive oil
• ½ teaspoon kosher salt, more to taste
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• pepper to taste

Instructions

Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option.

Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil,  salt, cumin, coriander and pepper.

Toss well. Taste and adjust salt and lime. Add extra jalapeno if you like.

Keep in the fridge until ready to serve.

Notes

If you are sensitive to onions, soak them in a bowl of salted water for 15 minutes, before draining and adding to the salad. This will remove the bitterness.

This salad will keep up to 4 days in the fridge.

Keywords: Mexican slaw, taco slaw, Mexican salad, cilantro lime cabbage slaw,