There’s nothing quite like a huge scoop of Mexican Coleslaw on top of some Grilled Pollo Asado… it’s a perfect pairing. But don’t stop there because it is also delicious on tacos, nachos and so much more!
Love coleslaw recipes? Check these out: Easy Coleslaw Recipe and Coleslaw for Pulled Pork. If you want a great carrot slaw, then dig into my Summer Carrot Salad Recipe too!
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free, Paleo and Vegetarian.
Table of Contents
Why You’ll Love This Mexican Coleslaw Recipe:
- Incredibly easy to make… and everyone will ask for the recipe!
- Completely low carb and keto-friendly, but with maxed out flavor.
- Perfect for a Mexican Fiesta or a weeknight dinner.
- Pile high on grilled meats, tacos or even nachos!
- With pre-cut cabbage, it’s ready in less than 5 minutes of prep time.
Is this Creamy Mexican Coleslaw Low Carb?
Ingredients for my Simple Mexican Coleslaw:
- Green cabbage: I tend to not use the red cabbage as it bleeds into the green and turns the creamy base of the coleslaw a violet color. There’s no change to the flavor with just green cabbage.
- Cilantro: definitely use freshly chopped cilantro for this recipe.
- Red onion: if you want to take some of the “bite” off of the red onion, dice it first and place in a bowl covered with water for 10 minutes. Drain off and the red onion will be less potent.
- Jalapeno pepper: if this is too hot, opt for an Anaheim pepper or a fresh Poblano. For more heat, use a Scotch Bonnet or a Habanero.
- Mayonnaise: find a mayo without sugar. You really have to look at the ingredients today for store bought mayo as they are sneaking sugar in everywhere. Make my Homemade Mayo if you would like too.
- Lime Juice: please don’t use the stuff that comes in a bottle or those little plastic looking limes. It is too acidic and will not taste good. Fresh lime is the best.
Ingredient Substitution Ideas:
- Red onion: you can use green onions (in the same quantity as the recipe) without blinking an eye. You could also use shallots, white onions or yellow onions too.
- Lime juice: swap out the lime juice for lemon juice. It tastes great in this recipe too!
- Chili powder: you can use ground chipotle powder for a little bit of smokey flavor. Or, try some cayenne pepper for more kick.
Equipment Needed for this Mexican Slaw Recipe:
PLEASE NOTE: The links to products in this post are affiliate links. They are either for the exact item I use or a close substitute.
How to make the Best Mexican Coleslaw Recipe
Check out the step-by-step photos below to guide you through the process at home. If you’re looking for the full printable recipe and ingredient list, you’ll find them in the recipe card at the bottom of this post.
Step 1: Add chopped red onion, diced jalapeño, chopped cilantro, mayonnaise, lime juice, and all the spices to a large bowl.
Step 2: Stir everything together until the dressing is smooth and well blended.
Step 3: Add shredded green cabbage and toss until it’s evenly coated with the dressing.
💡 Scott’s Pro Tips:
- Nitrile gloves: whenever I am working with hot peppers, I always wear gloves. I can’t tell you how many times I’ve washed my hands without wearing gloves and the capsicum gets into my eye within minutes. Do yourself a favor and buy some inexpensive gloves… they help immensely around the kitchen and house.
- Resting time: as with any cold salads, the resting time is important to allow the flavors to marry together. Resting in cooking is the same as resting in life: it provides balance. Although I suggest 20 minutes in the recipe, an hour in the refrigerator to rest is preferable.
- Mayonnaise based salads: just a tip for bringing mayonnaise based salads like my Mexican Coleslaw to a summer BBQ or outdoor gathering. Mayonnaise does not like to get hot in the sun and could lead to some food safety concerns. It is best to keep this salad in a covered area out of direct sunlight. Aside from potential bacteria, the texture of the salad changes significantly as it warms too. Do yourself a favor and just keep it in a cool spot!
Storing your Recipe for Mexican Coleslaw:
To store: Toss any leftovers into an airtight container. Place on the lowest shelf of the fridge (this is the coldest shelf). It will last for about 3 days, but the texture will change as the salt releases more liquid from the cabbage. You can drain this off and add some fresh mayo to refresh the coleslaw.
What to Serve with this Mexican Coleslaw with Mayo:
Grilled meats adore having this coleslaw served as an accompaniment on the plate… whether they are Mexican inspired or not.
- Pollo Asado (Grilled Mexican Chicken)
- Chili Lime Wings
- Picanha Steak
- Pork Chops Grilled to Perfection
- Baby Back Ribs
Final Thoughts:
FAQs
Mexican coleslaw is a vibrant twist on traditional coleslaw, made with shredded cabbage, cilantro, red onion, and optional jalapeños. It’s dressed with a mix of mayonnaise, lime juice, chili powder, and cumin, offering a tangy and slightly spicy flavor. It pairs well with tacos, grilled meats, and more.
Coleslaw that is leftover often is too thin due to excess liquid being pulled from the cabbage. To refresh creamy coleslaw (mayonnaise based) of any kind, you can pour off the thin liquid and add in an appropriate amount of mayonnaise, salt and a touch of vinegar or other acid. Mix and adjust the seasoning. It won’t taste exactly like the day it was made, but it will be good!
Mexican Coleslaw Recipe
Ingredients
- 5 cups green cabbage shredded
- 1/2 cup fresh cilantro chopped
- 1/4 cup red onion chopped
- 1 jalapeño pepper seeds removed and finely diced
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- In the bottom of a large bowl, whisk together the mayonnaise, fresh lime juice, chili powder, ground cumin, salt, and black pepper until smooth and well combined.
- Add the shredded green cabbage, chopped cilantro, red onion, and diced jalapeño pepper to the bowl.
- Use tongs to toss and mix the ingredients evenly, ensuring that everything is coated with the dressing.
- For best flavor, refrigerate the slaw for at least 20 minutes (but preferably about an hour!) before serving to allow the flavors to meld. Serve chilled as a side dish or as a topping for tacos, burgers, or grilled meats.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
One Response
So good and easy,
At this time of year cabbage is plentiful and at this time in the earth is actually affordable so win on all fronts. Any other recipes you develop that use cabbage (and no cheese) would be wonderful.
Really enjoy your recipes and tips the more i read the more i refer back to it THANKS