Mexican Slaw Recipe is a crisp cabbage slaw tossed in a creamy cilantro-lime dressing that’s fresh, flavorful, and perfect as a topping or easy side.

Mexican slaw tossed together in a bowl with dressing evenly coating the cabbage.
chelsea

Author’s Notes

The Easiest Way to Dress Up Dinner

I seriously love a good slaw. It adds so much to a dish and takes even simple meals to the next level. It feels like something you’d get at a really good restaurant, but it’s actually so easy to make.

Baked chicken is good and all, but add a slaw and it’s next level. Shrimp tacos are great, but add a slaw and they’re even better. Same goes for just about everything!

This is my go-to Mexican-inspired slaw. It’s fresh, crisp, and works with all your favorite meals. I love it on tacos, burrito bowls, tostadas, or even piled onto a saucy pulled pork sandwich.

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All the ingredients in this recipe prepped out for easy assembly including the red cabbage, green cabbage, dressing, and carrots.

Ingredients In My Mexican Slaw Recipe

IngredientLet’s Chat About It
Green cabbage & red cabbageSlice thin and even for the best texture and easier tossing.
CarrotsShred fresh for better flavor and crunch than pre-shredded.
LimesUse fresh juice and zest for the brightest flavor.
Cilantro, garlic & jalapeñoBlend well so the dressing is smooth and evenly flavored.
Mayo & sour creamUse full-fat for the creamiest texture and best flavor.
Mexican slaw recipe dressing ingredients blended together in a food processor.

How To Make This Mexican Slaw Recipe

  1. Prep veggies: Thinly slice cabbage and shred carrots, then add to a large bowl.
  2. Zest & juice: Zest limes, then juice to get the needed amount.
  3. Blend dressing: Add everything to a blender and blend until smooth.
  4. Taste & adjust: Season to taste and blend again if needed.
  5. Toss: Pour dressing over slaw and toss well to coat.
  6. Chill (optional): Let sit briefly for better flavor, then toss and serve.
All the ingredients added to a large bowl with the dressing drizzled on top.

Serving Suggestions

Here are my favorite ways to serve this Mexican slaw recipe:

  • Tacos: Pile it high on chicken, fish, shrimp, or steak tacos.
  • Burrito bowls: Spoon it over rice, beans, and your favorite protein.
  • Tostadas: Layer it on top for crunch and a creamy finish.
  • Sandwiches: Add it to pulled pork, burgers, or wraps instead of plain lettuce.
  • As a side: Serve it next to grilled meats or anything off the grill.

Chelsea’s Top TIp

Dry The Cabbage Well!

After washing, pat or spin it dry so the dressing doesn’t get watery and stays nice and creamy. I love a good salad spinner here!

Recipes To Add This Slaw To:

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5 from 1 vote
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Mexican Slaw Recipe

By Chelsea Lords
Mexican Slaw Recipe is a fresh, crunchy cabbage slaw coated in a creamy cilantro-lime dressing that pairs with just about everything.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings as a side or topping

Video

Equipment

Ingredients

  • 6 cups shredded green cabbage half of 1 green cabbage
  • 2 cups shredded red cabbage 1/4 of 1 red cabbage
  • 1-1/2 cups shredded carrots 2 large carrots
Dressing
  • 2 to 3 limes
  • 1 teaspoon minced garlic
  • 1 cup loosely packed fresh cilantro
  • 1 tablespoon coarsely chopped jalapeño see note 1
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • Salt and pepper

Instructions 

  • Finely shred the cabbages. Peel and grate carrots on large holes of a box grater. Add to a large bowl and toss to combine.
  • Zest limes to get 1 teaspoon zest, then juice to get 1/4 cup fresh lime juice.
  • Add lime juice, zest, garlic, cilantro, jalapeño, mayo, and sour cream to a blender or mini food processor. Season with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Blend until completely smooth and creamy.
  • Pour dressing over the slaw and toss until everything is well coated. Taste and adjust salt and pepper as needed.
  • Optional: Let sit 15 to 30 minutes for best flavor, then toss again and serve.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: When handling jalapeños, wear gloves to avoid burning your skin. Wash your hands immediately after. Cut the jalapeño in half, remove seeds, and coarsely chop. For a spicier sauce, add more jalapeño gradually. Note: wrinkly jalapeños are spicier than smooth ones.
Storage: Store Mexican slaw in an airtight container in the fridge for up to 2 to 3 days. It’s best the same day for the freshest, crisp texture. Give it a quick toss before serving, and for the best results, store the slaw and dressing separately and combine just before eating.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 181mg | Potassium: 387mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5409IU | Vitamin C: 58mg | Calcium: 90mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4 Comments

  1. Helene says:

    5 stars
    Delicious coleslaw! We added it to pork tacos – delicious!

    Reply
    1. Chelsea Lords says:

      I’m so thrilled you enjoyed it! And on pork tacos sounds absolutely delicious. I love that idea! Thanks so much for taking the time to share!

      Reply
  2. Linda says:

    It looks very tasty with all the ingrdients used. I’m really going to make it.

    Reply
    1. Chelsea says:

      Yay! Enjoy!

      Reply