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Your tacos will thank you for this Mexican Slaw! Fast and easy, this taco slaw with cabbage, jalapeno, and lime can be whipped up in just 15 minutes and keeps in the fridge for 3-4 days. Serve it with our fish tacos or as a delicious vegan side. Love cabbage? Check out 25+ Amazing Cabbage Recipes.

Mexican Slaw made with purple cabbage, red onion, lime, cilantro

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 using purple cabbage, because it is higher in polyphenols than green cabbage and makes for prettier topping for tacos. But feel free to use green.

I love the crunchy texture and zesty flavor Mexican Slaw adds to meals as well as all the healthy nutrients and of course, 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?

Mexican Slaw | 45-sec video

 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 or green 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!
  • Red onions (or sub 1/2 cup green onion)
  • Fresh Cilantro (use the thin stems)- if you absolutely hate cilantro, add green onions and Italian parsley. Lime juice does help mitigate the soapy flavor.
  • 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 rather soft and juicy. 
  • Olive oil- just a little adds a nice richness. 
  • Salt, Pepper, Mexican spices

Mexican slaw in a bowl.

How to make Mexican Slaw

Combine ingredients in a bowl. Adjust salt and lime juice to taste.  Limes vary in acidity to best to add to taste. See notes for soaking the onions to remove bitterness. You want the slaw slightly salty and slightly limey to give tacos a little “punch”.

Expert Tips

  • 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-Italian parsley.
  • The Mexican Slaw will keep up to 4 days in the fridge!

 

Serve Mexican slaw with:

You’ll find so many ways to serve up this tasty slaw! I hope you enjoy the slaw as much as we do! It’s on regular rotation at our house and we never tire of it.

  1. Fish Tacos 
  2. Veggie Enchiladas
  3. Baja Bowls!  
  4. Vegan Portobello Tacos 
  5. Cilantro Lime Rice
  6. Mexican Pinto Beans
  7. Oaxacan Lamb Tacos 
  8. Birria!

 

More slaw recipes you may enjoy:

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Mexican Slaw with jalapeño and lime

Mexican Slaw

★★★★★ 4.9 from 46 reviews
Print Recipe

Description

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

Ingredients

Scale
  • 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 cumin
  • 1/2 teaspoon coriander
  • pepper to taste

Instructions

  1. 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.
  2. Add the cilantro, onion (see note on soaking), jalapeno, lime zest and lime juice, olive oil,  salt, cumin, coriander and pepper.
  3. 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.
  4. 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

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

⭐️⭐️⭐️⭐️⭐️ Don't Forget to RATE THE RECIPE!

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Comments

  2. I made this with green cabbage, and I am going to make it again as I got purple cabbage at farmer’s market! Yey! Your recipes are awesome! Thanks, Sylvia:)

    ★★★★★

    Reply

  5. Oh my gosh, I made this with purple cabbage and it was both gorgeous and delicious. My new favorite slaw. It’s great on the black bean burgers. I had leftovers and used it today in a pita with spinach, hummus and the tofu shawarma! Yummmmm!!!

    ★★★★★

    Reply

  7. Fresh and crunchy with spice and a zing from the lime. We can never use a whole head of cabbage in one sitting . I hate to waste anything, it’s so good to find another great recipe for red cabbage. It looked so great my partner took a photo for his portfolio.

    ★★★★

    Reply

  8. I served this with the farmers market enchiladas. That tip on soaking the onions was perfect. Everyone loved it and though the dressing was just a touch too tart for me I still enjoyed it.

    ★★★★

    Reply

  9. 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!!

    ★★★★★

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  10. Super fast and unique! I used poblano peppers and the whole family commented on how good the taste was!

    ★★★★★

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  11. Excellent. I made this tonight to go with some pollo asada tacos I made. It went very well together. Thanks for the recipe.

    ★★★★★

    Reply

      1. No worries-we all knew what you meant. 😉 Plus I have billions of spelling mistakes on the blog.

        Reply

  12. 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.

    ★★★★★

    Reply

  13. 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.

    ★★★★★

    Reply

    2. 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.

      ★★★★★

      Reply

  15. 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!

    ★★★★★

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  17. 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!!

    ★★★★★

    Reply

  18. 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.

    ★★★★★

    Reply

    1. Love it Jaedan- thanks so much. Hope you guys are doing ok and staying well. xoxo

      Reply

  19. 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!

    ★★★★★

    Reply

  22. What can you substitute for a jalapeno that is a mild pepper? Needs to be mild for seniors to eat.

    ★★★★★

    Reply

  23. 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!

    ★★★★★

    Reply

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