Name: Mexican Coleslaw With Cilantro Lime Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 4 cups shredded cabbage mix (red and green cabbage and shredded carrots or broccoli slaw); 1 medium red pepper; ½ cup chopped cilantro; ½ cup chopped red onion; ¼ – ½ cup red wine vinegar (or vinegar of your choice); ¼ cup olive oil (or vegetable broth for an oil-free version); 2 tablespoons lime juice (about one lime); 1 – 3 teaspoons cumin (adjust for taste preference); ½ teaspoon sea salt; Extra vegetable broth to thin out dressing if needed (about ¼ cup)

Why You’ll Love This Recipe

This Mexican coleslaw is both light and satisfying, with no mayo, making it a healthier option for those looking for a refreshing salad. The combination of red and green cabbage, shredded carrots, and red peppers is not only colorful but packed with vitamins and fiber. The cilantro-lime dressing ties everything together, offering a perfect balance of tanginess, earthiness, and spice. Whether you’re serving it for a summer cookout or a weeknight meal, this coleslaw can easily be customized with your favorite toppings. The best part? It’s quick to prepare and full of flavor!

Mexican Coleslaw With Cilantro Lime Dressing

Ingredients

4 cups shredded cabbage mix (a mix of red and green cabbage and shredded carrots works well; broccoli slaw is also a great alternative)
1 medium red pepper
For the Dressing:
- ½ cup chopped cilantro
- ½ cup chopped red onion
- ¼ – ½ cup red wine vinegar (or vinegar of your choice; adjust for tang preference)
- ¼ cup olive oil (or vegetable broth for an oil-free version)
- 2 tablespoons lime juice (about one lime)
- 1 – 3 teaspoons cumin (adjust for taste preference)
- ½ teaspoon sea salt
- Extra vegetable broth to thin out dressing if needed (about ¼ cup)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a mason jar or container, combine all the dressing ingredients: cilantro, red onion, red wine vinegar, olive oil, lime juice, cumin, and sea salt. Shake or stir well to combine. Let the dressing sit while you prepare the rest of the salad to allow the flavors to meld together. You can also prepare the dressing the day before.
Thinly slice the red pepper.
In a large bowl, combine the shredded cabbage and red pepper.
Pour the dressing over the cabbage mixture and toss everything together until well-coated.
Serve immediately, or refrigerate for later.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Add protein: For a more filling meal, top the coleslaw with grilled chicken, black beans, or even crumbled tofu.
Change up the dressing: Experiment with different vinegars like apple cider vinegar for a slightly sweeter flavor, or try adding a little honey for a touch of sweetness.
Add more veggies: Feel free to mix in additional veggies like shredded carrots, corn, or avocado for extra texture and flavor.
Make it spicy: If you like a bit of heat, add some diced jalapeños or a pinch of chili powder to the dressing.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The coleslaw may get slightly softer as it sits, but the flavor will still be delicious.
Reheating: This coleslaw is best served cold, and since it’s a fresh salad, it doesn’t need reheating.

FAQs

1. How long will this Mexican coleslaw stay fresh in the fridge?

This coleslaw will stay fresh for up to 3 days in the fridge. The cabbage may soften over time, but the flavor will continue to develop.

2. Can I make this coleslaw ahead of time?

Yes, you can make the coleslaw ahead of time! Prepare the dressing and store it separately. When you’re ready to serve, toss it with the cabbage and red pepper for the freshest taste.

3. Is this Mexican coleslaw gluten-free?

Yes! This recipe is naturally gluten-free. Just make sure to check the labels on your vinegar and any other packaged ingredients.

4. Can I substitute the red wine vinegar in the dressing?

Yes! You can substitute with other vinegars such as apple cider vinegar or white wine vinegar. Each will give a slightly different flavor, but they’ll all work well.

5. Can I add cheese to this coleslaw?

While this recipe is dairy-free, you could add crumbled queso fresco or cotija cheese on top for added flavor, if desired.

6. Is this coleslaw vegan?

Yes, this Mexican coleslaw is entirely plant-based and vegan-friendly.

7. What kind of cabbage should I use for this recipe?

A mix of green and red cabbage works best for a vibrant look and crunch. You can also use pre-shredded cabbage mix to save time.

8. Can I make this coleslaw oil-free?

Yes, simply substitute the olive oil with vegetable broth or water to make the dressing oil-free.

9. Can I adjust the amount of cumin in this recipe?

Absolutely! The cumin amount can be adjusted based on your taste preference. Start with 1 teaspoon and add more if you prefer a stronger cumin flavor.

10. How do I serve this Mexican coleslaw?

This coleslaw is versatile—serve it as a side dish, use it as a topping for tacos, or pile it high with toppings for a main dish.

Conclusion

This Mexican Coleslaw with Cilantro Lime Dressing is a delicious and healthy dish that’s perfect for any occasion. With its fresh, crunchy cabbage, vibrant red pepper, and zesty dressing, it brings a flavorful twist to your table. Plus, it’s quick and easy to prepare, making it a go-to recipe for busy days or meal prepping. Whether you’re pairing it with tacos or eating it as a light main dish, this coleslaw is sure to become a favorite in your recipe rotation.