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–+ servings

Mexican Cabbage Slaw

Overhead photo of Mexican coleslaw with corn in a white bowl with two serving spoons inserted into the slaw and a ramekin of fresh lime wedges and jar of vinaigrette dressing next to the bowl.
This Mexican Coleslaw is incredibly easy to make, yet deliciously crisp & packed with bold flavors! This crowd pleasing Mexi slaw is healthy (no mayo! no sugar!), super versatile & totally customizable, making it the perfect topper for taco nights and side dish for weeknight dinners, picnics, BBQs & more!
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Author: Cheyanne Holzworth
Total Time: 17 minutes
Prep Time: 10 minutes
Cook Time: 7 minutes
Servings: 10 servings

Equipment

  • 1 skillet
  • 1 Jar or Small Bowl (dressing)
  • 1 Large Mixing Bowl

Ingredients

Mexican Cabbage

  • 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 Mix-Ins: Crumbled Fresco or Feta Cheese, Diced Avocado, Thinly Sliced Jicama, Pepitas, Cooked Black Beans - to taste

Slaw 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 the veggies cool completely while you make the dressing.
  • Make the dressing: In a glass measure or 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 the dressing well to emulsify. Taste and adjust the dressing with more citrus juice, honey, salt and pepper if desired. Set aside.
  • Assemble the slaw: In a large bowl, combine the cooled corn and jalapeños with the cabbage, carrots, bell peppers, red onions and half of the green onions (and jicama if using). Pour half of the dressing over the Mexican slaw. Toss well to combine. Taste the cabbage slaw and adjust the with more dressing if desired.
  • Let stand: Let the coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. After the 20 minutes, toss everything again.
  • Serve: Top with cheese, avocado and any optional add-ins if using. Then, garnish the top of the slaw with the remaining green onions and cilantro. Serve and enjoy!

Notes

  1. 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.
  2. 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!
  3. Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  4. Want leftovers? 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)
Recipe Serves 8-10 people.
Nutritional information is an estimate based upon 10 servings.  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 89kcal    Carbohydrates: 4g    Protein: 1g    Fat: 8g    Saturated Fat: 7g    Sodium: 14mg    Potassium: 127mg    Fiber: 2g    Sugar: 2g    Vitamin A: 1769IU    Vitamin C: 31mg    Calcium: 19mg    Iron: 1mg
Course: Salad, Side Dish
Cuisine: American, Mexican