This easy Mexican Coleslaw recipe is incredibly simple to make, yet deliciously crisp and full of fresh flavors! Featuring cabbage, corn, carrots, peppers, red onions and a silky Mexican vinaigrette (no mayo in sight!), this crowd pleasing slaw is healthy, super versatile and totally customizable! It’s perfect for weeknight dinners, taco nights, picnics, potlucks, barbecues and more!
Continue to read on for tips! And, don’t miss the step by step photos showing you how to make this Mexican cabbage slaw recipe!
Hi, friends! My love of mayo-free summer sides continues! Today I’m proving that shredded cabbage can be totally crave-worthy and addictive! And, it doesn’t need to be smothered and covered in heavy, calorie-laden mayonnaise to be utterly delicious and impossible to resist!
Easy Mexican Coleslaw Recipe
As I mentioned before, this Mexican cabbage slaw contains absolutely no mayonnaise (and no sugar!)! Instead, it focuses on fresh, bold flavors in the form of crisp, cool vegetables and a silky, refreshing vinaigrette!
Crisp cabbage, crunchy carrots, sweet bell peppers and sharp red onions combine with juicy charred corn, spicy jalapenos, delicate slivers of scallions and finely chopped cilantro. All that fresh deliciousness gets generously drizzled and tossed with a smooth, smoky, slightly spicy and tangy Mexican vinaigrette. The end result? A healthy mayo-free slaw that’s crisp, cool and bursting with South of the Border flavors!
While this may not be your typical or traditional coleslaw, I can guarantee that after one bite this slaw will become a go-to that you make over and over again! It’s incredibly easy to prepare, phenomenally versatile and totally customizable! It’s perfect for picnics, potlucks, barbecues and summer soirees! Plus, it’s a great recipe when you need a last minute side for hectic weeknight dinners! This Mexican cabbage salad literally goes great with everything – from grilled meats and cold sandwiches to grain bowls, tacos and Southwestern casseroles!
Simple to prepare and ready to complement any (and every) kind of dish, this Mexican cabbage slaw will become your new favorite salad, side and topping for tacos, burritos and more!
What is Mexican Coleslaw?
Mexican coleslaw, also known as taco slaw or Mexican slaw, is a vegetable side dish. It’s primarily made of finely shredded or chopped raw cabbage and various fresh veggies, such as carrots and red onion, mixed with a vinaigrette or mayonnaise-based dressing.
Mexican slaw ingredients?
This Mexican-style slaw is healthy, easy to prepare and made with simple, fresh ingredients!
- Cabbage: Crunchy, fresh cabbage is the main ingredient in coleslaw. (Scroll down for tips on the best cabbage to use and how to cut it!)
- Carrots: Thinly sliced or julienned carrots add a touch of sweet crunch.
- Peppers: This coleslaw features two types of peppers. Fresh red bell peppers add a pop of color and a hint of sweet, slightly fruity flavor. Jalapeno peppers provide a touch of bright, slightly smoky flavor with a slight hint of heat.
- Corn: Charred kernels of fresh corn delivers juicy pops of sweet, faintly buttery flavor.
- Onions: A mix of pungent red onions and delicate green onions add savory flavor.
- Herbs: Fresh cilantro offers tangy, herbaceous flavor. However, if you are averse to cilantro, you can substitute flat-leaf parsley!
- Dressing: This coleslaw dressing contains no mayonnaise. Instead, a silky, smooth Mexican-flavored vinaigrette ties all the ingredients together and adds tons of South of the Border flavors!
Mexican cabbage slaw variations:
This easy coleslaw is totally customizable! You can add any tasty mix-ins you have hanging around your kitchen or fresh ingredients your family loves! Feel free to get creative, just make sure you have enough dressing to evenly coat the coleslaw.
- Black Beans (rinsed and drained)
- Diced Avocado
- Jicama (thinly sliced)
- Crumbed Cheese (cotija or feta)
- Chopped Celery Stalks
- Pepitas or Sunflower Seeds
- Flat-leaf Parsley: If you are oppose or are sensitive to cilantro, you can substitute parsley instead!
- Dressing: Looking for a creamy coleslaw? Substitute the oil and vinegar for a mixture of mayonnaise and sour cream or Greek yogurt!
What is the best cabbage to use?
Fresh cabbage will provide the best crunchy flavor! It’s also the cheapest option. However, if you are in a hurry and looking to save time, you can use pre-shredded bagged cabbage or a packaged coleslaw mix.
- Green: Green cabbage is the most common variety to use in coleslaw. It has a light flavor and is deliciously crunchy in texture.
- Red: Red cabbage has a similar structure and flavor to green cabbage; however, it is slightly more peppery in flavor. While I love its pretty purple-red hue, keep in mind that its color has a tendency to steep out and dye the ingredients around it.
- Napa: Napa Cabbage, also called Chinese cabbage is a bit sweeter than green and red cabbage. It’s also more tender and milder in flavor. It’s a delicious option for people who think they don’t like coleslaw!
- Broccoli Slaw: If you aren’t a fan of cabbage, you can use shredded raw broccoli stalks instead!
How to cut cabbage for coleslaw?
The most time-consuming part of preparing coleslaw is cutting the vegetables. However, once you know how to properly cut cabbage, making coleslaw is a breeze!
- Remove tough outer leaves: Remove any tattered, tough or bruised outer leaves and discard them.
- Remove root: If your cabbage still has the root intact, use a sharp chef’s knife to slice off and discard the root.
- Cut in half: Cut the cabbage in half down through the core (or stem).
- Cut into quarters: Slice the cabbage into quarters, cutting down through the core again.
- Remove core: Cut into the cabbage diagonally (in a small triangle shape) to remove and discard the core.
- Slice into shreds: Thinly slice the cabbage into shreds by cutting it crosswise, slicing in the short direction.
Can I make Mexican cabbage slaw in advance?
Freshly made Mexican-style coleslaw tastes the best on the day it is made. The cabbage salad does need to stand or chill in the fridge for 30 minutes to 2 hours before serving. This time allows the flavors to have a chance to mingle and meld. However, past the recommended ‘stand time’, the longer slaw sits, either in the refrigerator or out on a table, the more the cabbage wilts and releases water. The released water will make the cabbage salad overly soggy.
Nonetheless, if you would like to make the coleslaw a day or two ahead of time, there are two options.
To make Mexican cabbage salad ahead of time:
- Prep the veggies and dressing:
- You can slice the cabbage and raw vegetables and store them, undressed in an airtight container or resealable bag in the refrigerator.
- Sauté the corn and jalapenos until slightly charred. Allow the vegetables to cool and then store them in an airtight container in the refrigerator.
- The coleslaw dressing can be made up to 4-5 days in advance. I recommend making the dressing in a mason jar or another small jar. When you’re ready to assemble the slaw, just give the dressing a good shake, pour it over the coleslaw and toss everything together.
- Salt and drain the cabbage: This may seem unorthodox and counterintuitive as salt causes cabbage to wilt. However, it works! Place the shredded cabbage in a colander and toss it with 1 scant tablespoon of coarse salt. Let the cabbage sit for an hour or two, tossing occasionally, until the cabbage wilts. Squeeze as much liquid as you can out of the cabbage before tossing it with the other vegetables and dressing. After salting and removing all the moisture, the prepared coleslaw will keep for several days in the refrigerator.
How long does it keep?
While leftovers can still be eaten the next day, the slaw is crunchiest if served and eaten within a couple of hours of preparing. Store leftover coleslaw in the refrigerator in an airtight container for up to 3 days.
Keep in mind, the longer you store coleslaw, the worse its texture as the vegetables lose crispness. If you would like to prepare a lot of coleslaw specifically to have leftovers, I highly suggest you pre-salt your cabbage! (See above to read about pre-salting shredded cabbage for coleslaw)
Can cabbage slaw be frozen?
This Mexican coleslaw can be frozen as it is dressed with an oil and vinegar-based dressing (no mayo). However, it is important to note that thawed coleslaw does not have the same fresh, crisp flavor and texture as freshly made slaw.
To freeze slaw: Make sure you pre-salt your cabbage before making the coleslaw. Place prepared cabbage slaw in a resealable freezer-safe bag. Remove all excess air, seal and label it. Coleslaw will last in the freezer for up to 3 months.
To use frozen slaw: Remove it from the freezer and let it thaw in the refrigerator overnight. Drain all excess water from slaw. Refresh the cabbage slaw with a bit of vinaigrette and a pinch of kosher salt before serving. Use the coleslaw within 2-3 days of thawing.
How to make Mexican coleslaw?
This homemade taco slaw recipe is incredibly simple to prepare! It can be ready and on the table in a matter of mere minutes!
- Char corn and jalapenos: Heat oil in a large skillet. Add the kernels of corn and the jalapenos. Cook, stirring occasionally, until the corn is slightly charred. Remove from heat and let cool completely.
- Make the dressing: In a small bowl, combine oil with the orange juice, lime juice, vinegar, cumin, paprika, chili powder, Mexican oregano (if using) and honey. Season with salt and pepper. Whisk together. Taste and adjust for seasoning. Set aside.
- Assemble the slaw: In a large bowl, combine the cooled corn and jalapenos, cabbage, carrots, bell peppers, red onions and half of the green onions. Pour half of the dressing over the slaw. Toss well to combine. Taste and adjust with more dressing if desired.
- Let stand: Let coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. Toss again before garnishing and serving.
- Serve: Garnish the top of the slaw with the remaining green onions and cilantro. Top with cheese, avocado and any optional add-ins if using. Serve and enjoy!
How to make Mexican slaw step by step photos:
How to serve Mexican coleslaw?
This easy coleslaw is extraordinarily versatile! It can be served numerous ways, including as a salad, side dish or a topping for dips, tacos and burgers! However, you can also use coleslaw as an ingredient to transform a dish into something spectacular!
What to make with coleslaw:
- Dip: Serve this slaw as a light, healthy dip for hearty tortilla chips! Or, use the slaw as a topping for refried bean dip!
- Side Salad: This cabbage slaw is the perfect side salad for weeknight dinners and summer barbecues! It pairs perfectly with grilled chicken, meats, seafood and fish!
- Entrée Salad: You can easily turn this slaw into a summer salad! Toss in your favorite salad ingredients and top it with grilled chicken, fish, shrimp or steak!
- Grain Bowl: Slaw is a wonderful way to bulk up and add crisp texture to a grain bowl!
- Sandwiches and Burgers: Add a heaping pile of crisp, cool slaw to the top of your favorite sandwiches and burgers! I especially love it paired with a crispy fish or fried chicken sandwiches!
- Hotdogs: Load up the top of your dogs with fresh slaw and spicy mayonnaise!
- Tacos, Tostadas, Fajitas, Enchiladas and Burritos: This fresh slaw is a delicious substitution to shredded lettuce in tacos and fajitas! Or, it is the perfect lighter pairing for enchiladas and burritos!
What to serve with Mexican coleslaw?
This fresh, tangy cabbage slaw is the perfect way to round out weeknight dinners, picnics, potlucks and summer barbecues! It can be paired with a wide variety of dishes and can take a regular, everyday dinner from boring to outstanding!
Serving suggestions:
- Queso Fundido
- Bean Dip
- Guacamole
- Avocado Egg Rolls
- Mexican Shrimp Ceviche
- Chicken Tortilla Soup or Pozole soup
- Chicken Wings
- Sandwiches and Burgers
- Hot dogs
- Pulled Pork
- Carnitas
- Chicken in Beer
- Grilled Chicken, Meats and Fish
- Smoked Chicken and Meats
- Tender Brisket
- Fried Chicken and Fish
- Healthy Mexican Casserole
- Mexican dishes: tacos, burritos, tostadas, fajitas and enchiladas
- Stacked Enchiladas
This Mexican coleslaw recipe is fast, healthy, bursting with cool, crunchy and fresh flavors; yet doesn’t require much effort or thought! It’s a wonderful go-to recipe to keep in your back-pocket when you need a healthy salad, stellar side, or deliciously fresh topping for tacos (Or, burritos. And, burgers or sandwiches.) Essentially, this is the perfect last minute dish that pairs well with everything! And, you need it in your life!
Until next time, friends, cheers – to crave-worthy coleslaw!
XOXO
Cheyanne
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Looking for more easy side recipes?
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How to make the best Mexican Coleslaw with Corn recipe👇
Easy Mexican Coleslaw with Corn
Equipment
- skillet
- Jar or Small Bowl (dressing)
- Large Mixing Bowl
Ingredients
- 6 TBS Neutral Oil - vegetable or canola - DIVIDED
- 3 Ears Corn – shucked & kernels cut off cob (about 2 ½ cups kernels)
- 2 large Jalapenos – stemmed, seeded & diced
- 4 cups Shredded Green Cabbage (16 ounces shredded coleslaw mix or ½ medium head)
- 1 large Carrot – shredded or peeled into ribbons
- 1 medium Red Bell Peppers – stemmed, cored & finely sliced or diced
- ½ small Red Onion – finely sliced
- 4 medium Green Onions – thinly sliced
- 1/3 Cup Fresh Cilantro – packed & finely chopped, or more to taste
OPTIONAL: Crumbled Fresco or Feta Cheese, Diced Avocado, Thinly Sliced Jicama, Pepitas, Cooked Black Beans
Dressing:
- 2 ½ TBS EACH: Fresh Orange Juice & Fresh Lime Juice
- 2 tsp Apple Cider Vinegar
- 1 tsp EACH: Ground Cumin & Smoked Paprika
- ½ tsp Chili Powder
- ¼ tsp Mexican Oregano (OPTIONAL)
- 1-2 TBS Honey or Agave – to taste (or Granulated Sugar)
- Kosher Salt & Pepper – to taste
Instructions
- Char the corn and jalapenos: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the kernels of corn and the jalapenos. Cook, stirring occasionally, until the corn is slightly charred, about 7 minutes. Remove from heat and let cool completely.
- Make the dressing: In a small bowl, combine the remaining 5 tablespoons of oil with the orange juice, lime juice, vinegar, cumin, paprika, chili powder, Mexican oregano (if using) and 1 tablespoon of honey. Season with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Whisk together. Taste and adjust with more citrus juice, honey, salt and pepper if desired. Set aside.
- Assemble the slaw: In a large bowl, combine the cooled corn and jalapenos, cabbage, carrots, bell peppers, red onions and half of the green onions (and jicama if using). Pour half of the dressing over the slaw. Toss well to combine. Taste and adjust with more dressing if desired.
- Let stand: Let coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. Toss again before garnishing and serving.
- Serve: Garnish the top of the slaw with the remaining green onions and cilantro. Top with cheese, avocado and any optional add-ins if using. Serve and enjoy!
Notes
- Raw onions: If you are sensitive to raw onions, soak the diced red onions in a bowl of lightly salted cold water for 15 minutes. Rinse and drain well before using.
- Make ahead instructions:
- Slaw: You can prepare and slice all of the ingredients up to 2 days ahead. Cut everything except the cilantro. Place the coleslaw ingredients in a serving bowl (do not add dressing) and cover the bowl tightly with plastic wrap. Store in the refrigerator.
- Char Corn: Sauté the corn and jalapenos until slightly charred. Allow the vegetables to cool and then store them in an airtight container in the refrigerator.
- Dressing: The dressing can be made up to 5 days in advance. Store in an airtight container in the refrigerator. Shake well before using.
- When ready to serve: Add the dressing and toss together. Garnish with cilantro. Serve & Enjoy!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- If you would like to prepare a lot of coleslaw specifically to have leftovers, I highly suggest you pre-salt your cabbage! (See post for salting shredded cabbage)
Nutrition
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Coleslaw is one of my favourite things when eating out. But bowls that go with, let’s say, fish&chips most of the times are insanely small. It should be a criminal offence, I believe!
Now, this version looks and sounds super delicious and silky. Love the addition of corn and this mayo-free dressing!
What a delicious mayo-less side for summer Chey! I love the Mexican spin. I’m so adding this to our summer BBQ/picnic menu. Can’t wait to try it. Pinned!
We’ve been on a coleslaw kick lately, but nothing like this beauty! Love that this is naturally sweetened, no mayo, and loaded with great flavors and textures. I gladly make a meal of just this!! But would also love it with anything we’re grilling. So excited to try this!
Love this! I have never thought about new flavours with my coleslaw, but now that I’ve seen this, I need to put it on the menu asap 🙂
I love that this is mayo-free. Coleslaw with a vinaigrette is where it’s at! This is such a perfect side for summer BBQs!
So fresh, crunchy and summery…definitely a must, esp. in the grill season 🙂