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Mexican Coleslaw

Mexican coleslaw with vivid purple-and-green shredded cabbage gets coated in a bright lime-cilantro dressing with jalapeño heat. Crunch stays crisp after a short chill, making it ideal for taco coleslaw or topping grilled meats.
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Prep Time 15 minutes
chilling 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Calories: 190
Ingredients Method Notes

Ingredients
  

Mexican coleslaw base
  • 3 cup green cabbage thinly shredded
  • 2 cup purple cabbage thinly shredded
  • 1 cup carrots shredded
  • 1 jalapeño seeded and finely sliced
  • 0.25 cup fresh cilantro chopped
  • 3 green onions thinly sliced
Lime-cilantro dressing
  • 0.25 cup mayonnaise
  • 3 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 1 tbsp honey
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste

Method
 

Build the coleslaw
  1. Combine green cabbage, purple cabbage, carrots, jalapeño, fresh cilantro, and green onions in a large bowl. Toss to distribute the jalapeño and cilantro so the heat and herbs show throughout for a vivid, crunchy base.
Make the lime-cilantro dressing
  1. Whisk mayonnaise, fresh lime juice, lime zest, honey, cumin, garlic powder, salt, and pepper in a bowl until smooth. Stop when the dressing looks glossy and fully blended so every strand coats evenly.
Coat and chill
  1. Pour the dressing over the coleslaw and toss until everything is evenly coated. Keep tossing just until the cabbage looks lightly glossy, preserving crisp texture and bright color.
  2. Taste and adjust fresh lime juice, honey, salt, and pepper as needed. Add small amounts, then toss again until the flavor balances tang, sweetness, and heat.
  3. Refrigerate for 20 minutes to let the flavors meld. Chill uncovered or loosely covered, and look for the dressing to cling to cabbage without turning soggy.
Serve
  1. Serve the Mexican coleslaw as a side dish or as a topping for tacos, sandwiches, or grilled chicken. Spoon into serving bowls so the purple-and-green strands are visible and crunchy.

Notes

Pro tip: shred cabbage thinly and slice onions evenly so the lime dressing coats every strand and the crunch stays intact. Refrigerate in an airtight container up to 3 days; after that the cabbage softens. Freezing is not recommended because the cabbage texture changes. If you want a lighter option, use light mayonnaise for a similar tang with fewer calories.