Zesty Mexican Coleslaw with Cilantro and Lime
This coleslaw is a fresh, tangy twist on classic slaw, made with crunchy cabbage, bright lime juice, and fresh cilantro. It’s light, zesty, and the perfect side for tacos, grilled meats, or BBQ dishes.
Prep time: 10–15 minutes
Cook time: 0 minutes
Total time: 10–15 minutes
Serves: 3–4
Ingredients
For the slaw:
4 cups shredded cabbage (green, purple, or mix)
1 cup shredded carrots
½ cup red bell pepper, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
For the dressing:
3 tbsp olive oil
2 tbsp fresh lime juice
1 tsp honey or sugar
½ tsp cumin
½ tsp chili powder
Salt and black pepper, to taste
Instructions
Prepare vegetables:
In a large bowl, combine shredded cabbage, carrots, bell pepper, red onion, and cilantro.
Make dressing:
In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper until well combined.
Toss the slaw:
Pour dressing over the vegetables and toss until evenly coated.
Rest :
Let sit for 10–15 minutes to allow flavors to blend.
Serve:
Serve fresh as a side dish or taco topping.
Notes & Tips
Extra crunch: Add sliced radishes or jicama.
Creamy version: Mix in 2–3 tbsp Greek yogurt or mayo.
Spice level: Add jalapeño or chili flakes for extra heat.
Make ahead: Keeps well in the fridge for up to 2 days.
Serving idea: Perfect topping for fish tacos, chicken tacos, or pulled beef.
Frequently Asked Questions
Q: Can I use pre-shredded coleslaw mix?
A: Yes! It’s a great time-saving option.
Q: How long does it last?
A: Up to 2 days in the fridge, though it’s best fresh and crisp.
Q: Can I make it vegan?
A: Yes, just use maple syrup instead of honey.
Q: Can I make it less tangy?
A: Reduce lime juice slightly and increase honey for balance.
Nutritional Information
Calories: 120–140 kcal
Protein: 2–3 g
Carbohydrates: 10–12 g
Fiber: 3–4 g
Fat: 8–10 g
Sugar: 4–5 g
Sodium: 200–250 mg