Homemade coleslaw with lime and cilantro, a touch of sweetness and a lot of crunch. It's simple and easy to put together, can be made ahead, and is an excellent side dish for 5 de Mayo and outdoor gatherings in general.
A twist on a classic
We eat this Mexican slaw year-round; it's especially good with pork tacos, pulled pork burgers, or when you simply want a change from the classic slaw recipe.
- Quick and easy, especially if you buy already-shredded cabbage and carrots or packaged slaw mix.
- Versatile: You can adjust the amount of dressing, type of cabbage you use and increase or decrease some of the ingredients, like cilantro or lime, adapting it to your taste.
- Make-Ahead: Prepare it beforehand and save yourself stress on busy days or when hosting guests. The flavors often improve as it sits in the fridge, making it a great option.
- Cutting the cabbage: you can use a kitchen mandoline, a box grater, shred it in the processor with the grater attachment, use a large kitchen knife and some patience, or buy the coleslaw mix at the grocery store.
The shreds are traditionally long and thin. But it's your salad, whatever works for you.
Ingredient Notes & Variations
Quantities are listed on the recipe card toward the end of this post. The Ingredients page has more details and lists the brands we use.
- Cabbage: use green and purple, shredded.
- Carrots: shredded or grated with a large-holed grater.
- Cilantro: It's one of the herbs used in Mexican-style dishes, but you can also use parsley.
- Lime juice: It's a classic, but lemon juice or a mix of both also works well.
- Honey: a touch of sweetness balances the acidity of the other ingredients.
- Add corn kernels and/or black beans for a heartier mix.
- Use chopped fresh jalapenos, ground jalapeños, chili powder or other hot Mexican-style spices for a spicy kick.
Bright cilantro dressing
The fresh herb and lime juice are essential to make this a Mexican-inspired salad.
Make ahead: keep it in an airtight jar or bottle in the refrigerator up to 5 days before using. Stir well before adding it to the coleslaw.
Thicker or more fluid dressing: Use a teaspoon or more of water to make a runnier dressing. But remember that the vegetables release liquid over time, moistening the salad.
Storage
- Consume within a few days; it typically stays fresh for 3-4 days when stored properly in the refrigerator. Beyond this time, the texture and flavor may start to deteriorate.
- Refrigerate promptly, especially if it has been sitting out at room temperature. The crisper drawer is usually a good place for it.
- Use an airtight container to prevent moisture loss and keep the coleslaw from absorbing any strong odors from the fridge.
- Separate liquids: If you notice excess liquid pooling at the bottom of the container, you can drain it to prevent the coleslaw from becoming soggy.
- Avoid freezing as it can cause the vegetables to become mushy when thawed, and the dressing may separate.
- Check before consuming: discard it if it smells funny or has green or dark spots.
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Mexican Style Coleslaw
Click the stars to Rate this Recipe!
Ingredients
For the salad mix:
- 4 cups coleslaw mix, red cabbage, green cabbage and carrots
- large pinch of salt
- ¼ cup red onion, thinly sliced
For the lime dressing:
- 2 teaspoons honey
- 3 tablespoons lime juice
- ¼ to ½ teaspoon salt, or to taste
- black pepper to taste, freshly ground if possible
- ½ teaspoon fresh garlic, minced or more to taste
- ¼ cup chopped fresh cilantro, loosely packed
- 3 tablespoons olive oil, extra virgin
Instructions
For the dressing:
- Whisk together 2 teaspoons honey, 3 tablespoons lime juice, ¼ to ½ teaspoon salt, black pepper to taste, ½ teaspoon fresh garlic, ¼ cup chopped fresh cilantro and 3 tablespoons olive oil until well combined. Check and adjust to your liking. It can be made a few days ahead and kept in the fridge, tightly covered. Keep in mind that the flavor will get stronger as time goes by, especially the garlic.
Assemble the salad:
- In a large mixing bowl, stir 4 cups coleslaw mix with a large pinch of salt. Massage it gently with your hands until the cabbage is softened.
- Add ¼ cup red onion and stir to mix.
- Pour ½ to ¾ of the dressing and toss to combine. Add more if needed. Check seasonings before serving and adjust. I like to chill it for an hour or two before serving, but you can serve it right after dressing it.
Rate and review this recipe