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Mexican Coleslaw

Mexican coleslaw with vivid shredded green and purple cabbage tossed in a bright lime-cilantro dressing with jalapeño heat. Crunchy, tangy, and ready for taco night—serve it as a side or taco coleslaw topping.
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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: 220
Ingredients Method Notes

Ingredients
  

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
  • 0.25 salt to taste (add gradually)
  • 0.25 pepper to taste (add gradually)

Method
 

Toss the shredded vegetables
  1. Add the green cabbage, purple cabbage, carrots, jalapeño, cilantro, and green onions to a large bowl and toss to combine, keeping the strands crisp and separate.
Make the lime-cilantro dressing
  1. Whisk mayonnaise, lime juice, lime zest, honey, cumin, garlic powder, salt, and pepper until smooth and glossy, with no visible lumps.
Combine and coat
  1. Pour the dressing over the coleslaw and toss until every strand is evenly coated, with a bright lime sheen.
Taste and adjust
  1. Taste the coleslaw and adjust lime juice, honey, or salt as needed so the flavor is balanced and punchy.
Chill to meld flavors
  1. Refrigerate for 20 minutes so the dressing clings and the flavors meld, then toss once more right before serving for peak crunch.
Serve
  1. Serve as a side dish or top tacos, sandwiches, or grilled chicken with a generous scoop of the purple-green mix.

Notes

For the crispiest texture, thinly shred the cabbage and slice the jalapeño very finely so it distributes evenly. Store covered in the refrigerator for up to 3 days; the cabbage softens slightly over time but remains flavorful. Freezing is not recommended. For a lighter version, use Greek yogurt in place of mayonnaise (use the same amount) for a tangier, lower-fat slaw.