Easy Mexican Coleslaw: A Crunchy, Zesty Side Dish

Introduction

Looking for a coleslaw that’s anything but boring? This Easy Mexican Coleslaw is a vibrant, tangy twist on the classic—packed with crisp cabbage, sweet corn, creamy avocado, and a lime-cilantro dressing with just the right kick.

Perfect for tacos, BBQ sides, or meal-prep bowls, this slaw is ready in 15 minutes and adds a refreshing crunch to any dish. Plus, it’s gluten-free, vegetarian, and easily customizable for spice lovers!

Why You’ll Love This Mexican Coleslaw

• Bold flavors – Lime, cilantro, and a touch of heat make it irresistible.
• No mayo – A light, tangy dressing keeps it fresh and bright.
• Crunchy & colorful – Great texture and eye-catching presentation.
• Meal-prep friendly – Stays crisp for days (add avocado just before serving).
• Versatile – Pairs with tacos, grilled meats, or fish.

Step-by-Step Recipe

Ingredients (Serves 6-8)

For the Slaw:

• 4 cups shredded green cabbage (or pre-shredded coleslaw mix)
• 1 cup shredded purple cabbage
• 1 red bell pepper, thinly sliced
• 1 cup corn kernels (fresh, canned, or roasted)
• ½ cup red onion, thinly sliced
• 1 avocado, diced (add last)
• ¼ cup fresh cilantro, chopped

For the Dressing:

• ¼ cup olive oil
• 3 tbsp lime juice (about 1½ limes)
• 1 tbsp honey or agave
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper

Optional Add-Ins:

• Jalapeño, minced (for heat)
• Black beans, rinsed and drained
• Cotija cheese, crumbled

Step 1: Prep the Veggies

1. Thinly slice cabbages, bell pepper, and red onion.
2. Chop cilantro and dice avocado (add avocado last to prevent browning).

Step 2: Make the Dressing

1. In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper.

Step 3: Toss & Serve

1. In a large bowl, combine cabbages, bell pepper, corn, red onion, and cilantro.
2. Pour dressing over and toss well.
3. Gently fold in avocado just before serving.

Pro Tip: For extra flavor, char the corn in a dry skillet before adding!

FAQs

Q: Can I use bagged coleslaw mix?

A: Yes! Save time with a 14 oz pre-shredded mix (green/purple cabbage + carrots).

Q: How long does this keep?

A: Up to 3 days in the fridge (store avocado separately).

Q: Is this slaw spicy?

A: Mild by default—add jalapeño or hot sauce to taste.

Q: Can I make it creamy?

A: Stir in 2 tbsp Greek yogurt or sour cream to the dressing.

Q: What to serve it with?

A: Perfect for fish tacos, pulled pork sandwiches, or BBQ plates.

Tips for the Best Mexican Coleslaw

• Massage the cabbage – Sprinkle with salt, let sit 5 minutes, then squeeze out excess water for extra crispness.
• Toast the spices – Warm cumin and chili powder in a dry pan for 30 seconds to deepen flavors.
• Double the dressing – It’s great on grilled veggies or as a marinade.

Common Mistakes to Avoid

• Soggy slaw – Don’t overdress; add dressing gradually.
• Bland seasoning – Taste and adjust lime/salt before serving.
• Adding avocado too early – Turns brown; mix in last.

Conclusion

This Easy Mexican Coleslaw is a fiesta of flavors and textures—crunchy, tangy, and just a little spicy. Whether you pile it on tacos or enjoy it as a side, it’s a guaranteed crowd-pleaser.

Easy Mexican Coleslaw: A Crunchy, Zesty Side Dish

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• Author: Lara Smith
• Total Time: 25 MINS

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Description

Add a zesty twist to your meal with this Easy Mexican Coleslaw! This vibrant and crunchy coleslaw is packed with fresh vegetables and a tangy dressing, making it a perfect side dish for any occasion.

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Ingredients

Scale 1x2x3x

4 cups green cabbage, shredded

2 cups red cabbage, shredded

1 cup carrots, shredded

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/4 red onion, thinly sliced

1/4 cup fresh cilantro, chopped

1/2 cup mayonnaise

2 tablespoons lime juice

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

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Instructions

In a large bowl, combine shredded green cabbage, shredded red cabbage, shredded carrots, sliced red bell pepper, sliced yellow bell pepper, thinly sliced red onion, and chopped cilantro.

In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, ground cumin, chili powder, salt, and pepper.

Pour the dressing over the vegetable mixture and toss to combine.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve chilled and enjoy this flavorful coleslaw as a side dish or topping for tacos and sandwiches.