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.
Pair this Mexican Slaw with:
- Chicken Carnitas
- Jackfruit Carnitas
- Baja Bowls!
- Vegan Portobello Tacos
- Cilantro Lime Rice
- Mexican Pinto Beans
- Oaxacan Lamb
- Birria!
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!
Enjoy!!!
Sylvia
Mexican Slaw
- Prep Time: 20
- Total Time: 20
- Yield: 4-6
- Category: salad, vegan
- Method: tossed
- Cuisine: Mexican
Description
Mexican Slaw with jalapeño and lime- perfect for tacos or a vegan side to your Mexican Feast. Fast and easy and Vegan!
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,
I paired this with mexican-style shredded beef and bacon pinto beans. It was a hit! Unfortunately my cilantro had just gone bad, so I substituted with a teaspoon or two of coriander. So good and thank you for this recipe!!
★★★★★
Super fast and unique! I used poblano peppers and the whole family commented on how good the taste was!
★★★★★
Yum! Thanks Alex!
Excellent. I made this tonight to go with some pollo asada tacos I made. It went very well together. Thanks for the recipe.
★★★★★
Awesome Todd, glad you liked it!
whoops, asado
No worries-we all knew what you meant. 😉 Plus I have billions of spelling mistakes on the blog.
Colorful and refreshing. It was a perfect compliment to the delicious veggie enchilada. I used a bag of Dole shredded red cabbage. The recipe was so easy to make. I will definitely make this again.
★★★★★
Awesome, great to hear!!!
Made a version of this Carnitas except I used the instant pot, https://patijinich.com/carnitas/. Then I made this slaw and put it all together to make tacos. Pretty amazing combo. I was using another red cabbage slaw using mayo, but I’m glad I found this because it’s waayyy better.
★★★★★
Sounds great Shawn!
So good! We will enjoy this dish many times. Thank you!
★★★★★
Thanks so much Rhonda!!!
Delicious recipe! Looks beautiful too. I added an extra tbsn olive oil, and 1 tbsn maple syrup which added some balance. Used with home made enchiladas, black beans, brien rice, and Pico de Gallo. Thanks so much for something different and so refreshing.
★★★★★
Every time I make this I say out loud “whoa this is SO good, why don’t I make this more?!”
Loved this with your Oaxacan Lamb Barbacoa. Thanks Sylvia!
★★★★★
Thanks Gemma!
Excellent!
I love this! I used carrots and red cabbage and it was pleasing to both the eye and tummy 🙂 Not to mention…so nutritious! Thank you, Sylvia!!
★★★★★
Made this for Cinco de Mayo and it was fabulous. I put it right inside my tacos (with Sylvia’s Smokey chipotle mushrooms) and it was perfect. Only wish I’d made it earlier and let it sit for the flavors to meld a bit, tho. Next time.
★★★★★
Love it Jaedan- thanks so much. Hope you guys are doing ok and staying well. xoxo
This was a perfect accompaniment to burritos. It seemed to add extra crunch and a great seasoned spiciness. I had all the ingredients and it came together easily! Thanks so much. I am loving your recipes!
★★★★★
Yay! Glad you enjoyed! Thanks for the rating and comment!
All recipes I have tried here are delicious, thank you!
Thanks so much- glad you liked them!
Great slaw for tacos and grain bowls… this is a mainstay in our kitchen.
Thank you
★★★★★
thanks so much, appreciate it!
What can you substitute for a jalapeno that is a mild pepper? Needs to be mild for seniors to eat.
★★★★★
Maybe just add some shredded red bell pepper. A little Cayenne to taste?
So good! I make the roasted cauliflower bowl for dinner then have leftover coleslaw for lunch the next day 😋 try mango balsamic vinegar mixed in!
★★★★★
Sounds perfect!
Delicious topped on fish and shrimp tacos!!
★★★★★
Delicious!
★★★★★