Mexican Coleslaw with Lime and Cumin

Name: Mexican Coleslaw with Lime and Cumin
Prep time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 cups shredded green cabbage; 1 cup shredded red cabbage; 1 large carrot, grated; 1/4 cup chopped cilantro; 1/4 cup mayonnaise; 2 tbsp lime juice; 1 tsp honey; 1/2 tsp ground cumin; 1/4 tsp chili powder; Salt and pepper to taste

Author: Tessa

Published: June 28, 2025

Jump to Recipe·Print Recipe

If you’re looking for a fresh, zesty twist on classic coleslaw, this Mexican Coleslaw is your new go-to. It’s crunchy, tangy, and just a little sweet, with a kick of spice that keeps things interesting. I love how versatile it is—pile it on tacos, serve it alongside grilled meats, or enjoy it as a standalone salad. Every time I bring this to a gathering, it disappears fast. Trust me, it’s the kind of dish that makes people ask, “What’s in this?!” and then go back for seconds. Plus, it’s ready in no time, which is always a win in my book.

Why You’ll Love This Mexican Coleslaw

This isn’t your average coleslaw—it’s a flavor explosion that keeps you coming back for more. Here’s why it’s become a staple in my kitchen:

It comes together in 15 minutes flat. (Seriously, faster than ordering takeout!)
The crunch? Unbeatable. Fresh cabbage and carrots stay crisp even after chilling.
That tangy-sweet dressing with lime and honey? Absolute perfection—bright but balanced.
Want it spicier? Add jalapeños. More lime? Go for it. This recipe bends to your taste.

Honestly, I’ve lost count of how many times I’ve made this. It’s that good.

Perfect for Any Occasion

I’ve served this coleslaw everywhere—backyard BBQs, taco nights, even as a quick lunch on its own. Pile it on carnitas tacos, pair it with grilled chicken, or scoop it straight from the bowl when no one’s looking. It always fits right in. My favorite part? It never feels like a last-minute side dish, even though it practically is. The colors pop, the flavors sing, and suddenly, you look like the host who planned everything perfectly.

Mexican Coleslaw - detail 1

Mexican Coleslaw Ingredients

Okay, let’s talk ingredients—this is where the magic starts. I’m picky about a few things here (like fresh lime juice, no bottled stuff!), but I promise it’s all easy to find. Here’s what you’ll need:

4 cups shredded green cabbage – Pack it lightly in the measuring cup; no need to squish it down.
1 cup shredded red cabbage – For that gorgeous pop of color. Pro tip: A mandoline makes quick work of this!
1 large carrot, grated – I use the medium holes on my box grater—fine enough to blend in but still give texture.
¼ cup chopped cilantro – Stems and all! Just give them a rough chop for the best flavor.

Dressing Ingredients

The dressing is what takes this from “good” to “where has this been all my life?” status. Here’s the lineup:

¼ cup mayonnaise – Full-fat for creaminess, but Greek yogurt works in a pinch.
2 tbsp lime juice – Freshly squeezed, please! Bottled lime juice just doesn’t have the same bright kick.
1 tsp honey – Just enough to balance the tang without making it sweet. Warm the spoon first—it pours easier!
½ tsp ground cumin – The secret weapon. Toasting whole seeds and grinding them? Even better.
¼ tsp chili powder – Adjust to taste if you like heat. (I sometimes sneak in an extra pinch.)
Salt and pepper to taste – Start with ¼ tsp salt—you can always add more after tasting.

See? Nothing fancy, but when these come together, it’s pure magic. Now, let’s make some slaw!

How to Make Mexican Coleslaw

Alright, let’s get into the fun part—making this vibrant, crunchy slaw. I promise it’s so easy you could do it with your eyes closed (but maybe keep them open for safety). Here’s how I put it all together for that perfect texture and flavor.

Mixing the Vegetables

Grab your biggest bowl—trust me, you’ll need the space! Toss in the green cabbage, red cabbage, grated carrot, and cilantro. I like to use my (clean) hands for this step—it’s the best way to gently combine everything without bruising the cabbage. No fancy tools needed, just a little tossing and turning until all those colors are evenly mixed. You’ll already start to smell the freshness from the cilantro and that earthy carrot sweetness. So pretty, right?

Preparing the Dressing

Now, for the dressing that ties it all together. In a smaller bowl, add the mayo, lime juice, honey, cumin, chili powder, salt, and pepper. Here’s my trick: whisk it like you mean it! You want it completely smooth, with no streaks of mayo or honey left behind. Taste as you go—maybe add an extra squeeze of lime if you love that tang. The dressing should lightly coat the back of a spoon when it’s ready. If it seems too thick, a teaspoon of water loosens it right up.

Combining and Chilling

Time to bring it all together! Pour the dressing over the cabbage mix and use two big spoons (or those trusty hands again) to toss everything until every shred is lightly coated. Don’t overmix—just fold gently to keep that crunch intact. Here’s the hard part: walk away. Let it chill in the fridge for at least 30 minutes. I know, waiting is tough, but this is when the flavors really get to know each other. The cabbage softens just enough, the dressing mellows, and suddenly? Magic. Serve it cold for that perfect crisp-tender bite.

Mexican Coleslaw - detail 2

Tips for the Best Mexican Coleslaw

Want to take your slaw from great to unforgettable? Here are my hard-earned secrets—the little things that make all the difference:

Fresh lime is non-negotiable. Bottled juice tastes flat compared to the bright zing of squeezing it yourself. Roll the lime on the counter first—it’ll give you way more juice!
Spice it your way. Start with the recipe’s chili powder, then taste. Add diced jalapeño or a pinch of cayenne if you like it fiery.
Don’t skip the chill time. Those 30 minutes in the fridge let the cabbage soften slightly and soak up the flavors. But if you’re in a rush? Even 15 minutes helps.
Keep it crisp. Store leftovers in an airtight container with a paper towel on top—it absorbs excess moisture so your slaw stays crunchy for days.

Follow these, and you’ll have people begging for the recipe—just like they do at my house!

Mexican Coleslaw Variations

One of my favorite things about this recipe? How easily you can tweak it to match your mood or what’s in your fridge. Here are the variations I play with most:

Spice lovers: Toss in a diced jalapeño (seeds and all if you’re brave!) or sprinkle with tajín for an extra kick.
Sweet swaps: Out of honey? Agave or even a pinch of sugar works beautifully.
Lighter option: Swap half the mayo for Greek yogurt—still creamy but with a lovely tang.
Crunch factor: Add toasted pepitas or crushed tortilla chips right before serving for texture.

Honestly? I’ve never met a version of this slaw I didn’t like. The base recipe is forgiving—have fun with it!

Serving Suggestions for Mexican Coleslaw

This slaw is like the ultimate wingman—it makes everything taste better! Here’s how I love to serve it:

Piled high on carnitas or fish tacos—the crunch cuts right through rich meats.
Next to grilled chicken or smoky carne asada for a fresh contrast.
As a topping for nachos (trust me, game-changer) or stuffed in quesadillas.

Heck, I’ve even eaten it straight from the bowl with tortilla chips. Zero regrets.

Storage & Reheating

This slaw stays crisp and fresh in the fridge for up to 2 days—just pop it in an airtight container (I love mason jars for this!). No reheating needed—in fact, don’t even try. That gorgeous crunch disappears when warmed. If it looks a little dry, a quick squeeze of lime wakes it right back up.

Mexican Coleslaw FAQs

Got questions? I’ve got answers! Here are the ones I hear most often—straight from my kitchen to yours:

Can I make Mexican Coleslaw ahead of time?
Absolutely! In fact, it gets better after chilling. Prep it up to 4 hours ahead—just hold off on adding the cilantro until serving so it stays bright and fresh. The cabbage softens slightly but keeps that perfect crunch.

Is this coleslaw gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check your mayo brand if you’re sensitive—some sneaky ones add thickeners. Otherwise, dig in without worry.

Why does my slaw get watery after storing?
Cabbage releases moisture over time—it’s totally normal! My trick? Toss in a paper towel before sealing the container. It soaks up extra liquid. Give it a quick stir before serving, and it’s good as new.

Can I use bagged coleslaw mix instead?
Sure, in a pinch! But trust me, fresh cabbage makes all the difference in texture. If you do use pre-shredded, skip any included dressing packets—they’re usually too sweet for this zesty recipe.

What if I hate cilantro?
No problem! Swap in fresh parsley or even thinly sliced green onions. The flavor changes, but it’ll still be delicious. (Though I’ll mourn the cilantro a little—it’s my favorite!)

Nutritional Information

Here’s the scoop on the nutritional info for this Mexican Coleslaw. Keep in mind, these values are estimates and can vary depending on your exact ingredients and portion sizes. (Honestly, I’ve never been great at sticking to exact measurements—cooking is an art, not a science, right?)

Serving Size: 1 cup
Calories: 120
Fat: 8g (1g saturated, 6g unsaturated)
Carbohydrates: 10g
Fiber: 3g
Sugar: 4g
Protein: 2g
Sodium: 150mg

Not too shabby for something so flavorful, huh? It’s light enough to feel good about eating but still packed with enough zing to keep your taste buds happy. Enjoy!