Your tacos will thank you for this Mexican Slaw recipe! Fast and easy, this vibrant, zesty taco slaw with cabbage, jalapeno, and lime can be whipped up in just 15 minutes and kept in the fridge for 3-4 days. Serve it with our fish tacos or as a delicious vegan side. Vegan & gluten-free. Watch the Video!
Whether you think you can, or you think you can’t – you’re right. ~Henry Ford
Back in my catering days, this simple Mexican Slaw recipe was such a godsend. It made everything more beautiful! Delicious in tacos, on burrito bowls or burgers, or served just as a simple side dish, it seemed to elevate whatever it was paired with.
We love using purple cabbage in this slaw because it is higher in polyphenols than green cabbage and makes for a vibrant, colorful addition. Of course, you can use green cabbage or a blend. Love Cabbage? Check out 30+ Easy Cabbage Recipes for Any Season
Why you’ll love it!
- Fresh and Crunchy! The fresh, crunchy texture and zesty flavor of this Mexican Slaw adds brightness and vibrancy to your meals!
- No mayo! This version contains no mayo- keeping it light, healthy and totally vegan.
- Fiber and Polyphenols: Loaded with nutrients, fiber and polyphenols, purple cabbage is full of healing properties!
- Fast and Easy! This takes only 10-15 minutes to whip up and keeps for 3-4 days in the fridge!
Mexican Slaw Ingredients
The Mexican Slaw is made with shredded purple 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!).
- Shredded cabbage: Purple cabbage or green cabbage, or use a mix. Purple cabbage is high in polyphenols and looks great in tacos, but feel free to substitute green cabbage or other shredded veggies like shredded carrots!
- Red onions: very thinly sliced or sub sliced green onions
- Fresh Cilantro (and yes, use the thin stems)- if you absolutely hate cilantro, add green onions and Italian parsley. Lime juice does help mitigate the “soapy” flavor for those who have that gene!
- Fresh Chilies- a must! Use serrano chilies or jalapenos. Jalapenos are milder in heat.
- Fresh Limes—You’ll need both fresh lime juice and lime zest. Use ripe limes for the best flavor, ones that are not super hard but soft and juicy.
- Olive oil- just a little adds a nice richness.
- Salt, Pepper, Mexican spices!
How to make Mexican Slaw (instructions)
- Combine slaw ingredients in a large bowl: shredding cabbage, onion, cilantro, and jalapeno.
- Add salt and lime juice to taste. Limes vary in acidity to best to add to taste.
- You want the slaw slightly salty and slightly limey to give tacos a little “punch”.
Chef’s Tips
- If you are sensitive to onions, soak them in a bowl of cold salted water for 15 minutes before draining and adding to the salad. This will remove the bitterness. You can also substitute scallions (green onion) for the red onion.
- Use ripe limes. If your limes are very hard, they are not ripe, and using them will create an overly acidic flavor. When selecting limes at the grocery store, squeeze and choose ones that are a little soft; that way, you know they are ripe. Or ripen them on the counter until slightly soft.
Serving Suggestions
You’ll find so many ways to serve up this tasty Mexican slaw… here are some ideas!
- Fish Tacos
- Farmer’s Market Veggie Enchiladas
- Baja Bowls!
- Vegan Portobello Tacos
- Cilantro Lime Rice
- Mexican Pinto Beans
- Oaxacan Lamb Tacos
- Birria!
- Black Bean Salsa
- Grilled Corn Salad
More Favorite slaw recipes!
It turns out we have a LOT of slaw recipes on the blog! I love pairing fresh and crunchy slaws with warmer, heavier dishes.
- Kohlrabi Slaw with Cilantro, Jalapeño and Lime
- Mexican Brussel Sprout Slaw with Cilantro and Lime
- Curtido -Cultured Salvadoran Slaw
- Easy Crunchy Asian Slaw
- Cabbage Mango Slaw
Mexican Slaw Video
Mexican Slaw Recipe
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 4
- Category: salad, vegan
- Method: tossed
- Cuisine: Mexican
- Diet: Vegan
Description
Mexican Slaw with jalapeño and lime- perfect for tacos or a vegan side to your Mexican Feast. Fast and easy, vegan and gluten-free. Watch the video!
Ingredients
- 1 pound thinly sliced or shredded cabbage ( 1/2 a large head, 4-5 cups shredded – purple is pretty, or green or use a mix)
- 1/4- 1/2 cup very thinly sliced red onion, more to taste ( or sub 1/2 cup green onion)
- 1 cup chopped cilantro (packed, thin stems ok!) or sub Italian parsely
- 1/4 – 1 whole jalapeño, finely chopped, more to taste, or use serrano chilies for more heat.
- 1 tablespoon lime zest (zest from 1 lime)
- 3-4 tablespoons fresh lime juice, more to taste
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, more to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground 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 a grater attachment! See notes for adding other veggies.
- Add the cilantro, onion (see note on soaking), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
- Toss well. Taste and adjust salt and lime juice to your liking. Limes vary in acidity, so adding to taste is always best. Add extra jalapeno if you like. If serving inside tacos, I always bump up the salt and lime a little.
- Keep in the fridge until ready to serve. Leftovers are good for 3-4 days.
Notes
Veggies: Feel free to add other shredded or thinly sliced veggies: red bell pepper, carrots, kohlrabi, radish, etc.
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 pickle the red onions!
Limes: If unripe, they can be overly acidic- always try to buy limes that feel soft and not rock hard.
Nutrition
- Serving Size: 1 cup
- Calories: 108
- Sugar: 5.2 g
- Sodium: 189.3 mg
- Fat: 7.4 g
- Saturated Fat: 1 g
- Carbohydrates: 11.6 g
- Fiber: 3.1 g
- Protein: 2.1 g
- Cholesterol: 0 mg
This is a really good, fresh tasting salad. I love it and I will serve it this weekend with pork belly tacos.
Glad you are enjoying!
Everyone I’ve made this for raves about it! This is an incredible dish.
Glad you are enjoying Taishi!
This is really tasty slaw – it was a hit with the whole family & I’ll be making this again!
I made it without the jalapeño because some of my gang has weaker spice tolerance – it was still bright & zingy, with a great crunch. Nice recipe!
Great to hear Katarina! Appreciate the review.
This has become one of my favorite things to make. It’s fairly quick and simple to make and so delicious and flavorful. My daughter even asks for it. I’ve used it for fish and shrimp tacos, on lamb burgers or just by itself as a side with grilled fish or chicken. I’m actually going to make some this week. I love your recipes and have shared them with family. Thank you for sharing ❤️.
Really nice to hear this! Appreciate you circling back and leaving a review.
I made this slaw just now and used green onions. I added in carrots and corn as well. This is insanely delicious, fresh, crunchy and healthy, and is delicious by itself. I’ve yet to make fish tacos and other dishes to go with it but I can’t wait! Thank you for this recipe!
Awesome Kari! The corn sounds yummy.
This was lovely. Fast, easy, pretty. Used it on H‑E‑B links with butter pan-toasted bread and topped with Hellmann’s and siraracha. Will keep in arsenal. Thanks!
Perfect, glad you enjoyed Chris!
FRESH TASTING, PERFECT ACOMPANIMENT FOR HEAVIER DISHES, NOT JUST MEXICAN
Thanks Debbie, glad you are enjoying!
I’ve made this slaw several times to pair with different types of food and it gets compliments every time. I’ve paired it with pulled pork sandwiches, carne asada, and even just as a side salad. My friend asked for the recipe and paired it with Costa Rican tacos. Great recipe, it’s delicious 😋! Highly recommend. Thank you!!
Great to hear this!
This is a delicious salad. Made it for a family gathering and served it as a side dish with green chili chick enchiladas. Everyone raved on how good it was.
Wonderful to hear Bonnie!
This slaw was crazy delicious! Especially the punch of flavor you get from the cumin. Highly recommend and definitely will be making again.
Glad you enjoyed this!
For clarification: Do you use ground or whole seed coriander? Thanks, I’m looking forward to making this recipe for carnitas tacos I’m making .
Ground coriander! I clarified in the recipe. Thanks!
Love the crunch and vibrant flavours of this slaw. Served as a side with Chili or piled in Tacos it takes it to the next level.
Awesome to hear Kelly!
Perfectly refreshing slaw! I skipped the jalapeños (for my kiddos) and added shredded carrots. Absolutely delicious. I’m saving this as my go to from now on!
Awesome, so glad you enjoyed!
This is an incredible versatile slaw that goes way beyond just Mexican cuisine. It’s bright, vibrant and flavorful. As they say, “I put this slaw on everything”. Ok this is the clean version of this slogan. 😁
Haha…awesome Kelvin, so happy you are loving it!
I love this recipe!! The ingredients list doesn’t specify the quantity of lime zest, so I just zest all the limes needed for the juice.
Thank you!!
1 tablespoon of lime zest is listed in the ingredients. So glad you enjoyed the slaw Yvonne!
Our favorite slaw recipe. Nothing else is even close.
Happy you are enjoying!
Excellent!
Absolutely amazing quick and easy recipe simply bursting with flavour!! And it even gets better as leftovers as the flavours meld so beautifully.
We used it in the Vietnamese Shrimp Lettuce Wraps instead of other veggies and it was outstandingly good!
We’ve made this several times since discovering it last week and every time we’ve served it to friends – often – they have raved about it and asked for the recipe 🙂
Many thanks again, Sylvia!
Love it, thanks so much Barbara!
I have just discovered you and am THRILLED. I made your Mexican Slaw and it was terrific. Now I find myself scrolling through all your recipes. Can’t wait to try something else.
Thanks Rhonda! So happy you are here. 🙂