mexican slaw

This tangy Mexican slaw is the perfect side to serve with enchiladas or fajitas! Deliciously fresh and tangy, it features cabbage, red onion, cilantro, and cumin.

Tangy Mexican Slaw

cabbage

carrot (1 large or 2 medium carrots)

red onion

finely chopped cilantro

apple cider vinegar

olive oil

cumin seed

cumin

teaspoon kosher salt

pepper

Thinly slice the cabbage. Shred the carrot. Thinly slice the red onion. Finely chop the cilantro.

In a medium bowl, mix all ingredients together. Taste and add additional salt or pepper if needed. Serve immediately. (Make ahead: slice the veggies in advance and store refrigerated. Mix together with the vinegar, olive oil, cumin seed, ground cumin, salt and pepper directly before serving. Store leftovers refrigerated; if you find the flavor needs refreshing, add a splash of vinegar, drizzle of olive oil and pinch of kosher salt to taste.)

Vegan Mexican Brussel Sprout Salad with jalapeño, lime and cilantro! Serve as a "taco slaw",  a side salad for grill mains or meats, or over a bowl of quinoa, with avocado, black beans, cherry tomatoes, feta...or keep it lean and vegan! This salad can be made ahead!

Mexican Brussel Sprout Salad (Vegan) 

Cups shredded brussel sprouts

garlic

cilantro

jalapeño finely chopped

limes lime

½ teaspoon salt, more to taste

coriander

Place all ingredients in a large bowl and toss to combine. Taste and adjust salt and lime and heat.

This salad will keep for several days in the fridge!

Oh YUM!!! This is a very easy sell for me♡  I  adore shredded brussels sprouts (or sprouts in any form) and this "slaw" looks unbelievably delicious!  I love the flavors you used and will absolutely be preparing this dish very soon!  Thank you for sharing the deliciousness!   Cheers :)

I absolutely  love this ! It's such an innovative way of preparing quinoa. Thank you

Excellent!! Served over warm quinoa with black beans, cherry tomatoes and avocado. Wonderful combination of flavors in salad. I used food processor to chop together cilantro, onion, garlic and chili pepper.

Mexican Slaw with jalapeño and lime- perfect for tacos or a vegan side to your Mexican Feast. Fast and easy and Vegan!

Mexican Slaw

1 pound thinly sliced or shredded cabbage

¼ cup very thinly sliced red onion, more to taste

¼ –½ of a jalapeño, finely chopped, more to taste

lime zest

¼ cup fresh lime juice, more to taste

tablespoons olive oil

½ teaspoon kosher salt, more to taste

Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option.

Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil,  salt, cumin, coriander and pepper.

Toss well. Taste and adjust salt and lime. Add extra jalapeno if you like.

Delicious topped on fish and shrimp tacos!!

So good!  I make the roasted cauliflower bowl for dinner then have leftover coleslaw for lunch the next day 😋 try mango balsamic vinegar mixed in!

What can you substitute for a jalapeno that is a mild pepper? Needs to be mild for seniors to eat.

Great slaw for tacos and grain bowls... this is a mainstay in our kitchen.
Thank you

This was a perfect accompaniment to burritos. It seemed to add extra crunch and a great seasoned spiciness. I had all the ingredients and it came together  easily! Thanks so much. I am loving your recipes!

Made this for Cinco de Mayo and it was fabulous.  I put it right inside my tacos (with Sylvia’s Smokey chipotle mushrooms) and it was perfect.  Only wish I’d made it earlier and let it sit for the flavors to meld a bit, tho.  Next time.

I love this!  I used carrots and red cabbage and it was pleasing to both the eye and tummy :)  Not to mention...so nutritious!  Thank you, Sylvia!!

Every time I make this I say out loud “whoa this is SO good, why don’t I make this more?!” 

Loved this with your Oaxacan Lamb Barbacoa. Thanks Sylvia!

So good! We will enjoy this dish many times. Thank you!

Delicious recipe! Looks beautiful too. I added an extra tbsn olive oil, and 1 tbsn maple syrup which added some balance. Used with home made enchiladas, black beans, brien rice, and Pico de Gallo. Thanks so much for something different and so refreshing.

Made a version of this Carnitas except I used the instant pot, https://patijinich.com/carnitas/.  Then I made this slaw and put it all together to make tacos.   Pretty amazing combo.  I was using another red cabbage slaw using mayo, but  I'm glad I found this because it's waayyy better.

Colorful and refreshing. It was a perfect compliment to the delicious veggie enchilada.  I used a bag of Dole shredded red cabbage.  The recipe was so easy to make.  I will definitely make this again.

Excellent. I made this tonight to go with some pollo asada tacos I made. It went very well together. Thanks for the recipe.

Super fast and unique! I used poblano peppers and the whole family commented on how good the taste was!

I paired this with mexican-style shredded beef and bacon pinto beans.  It was a hit!  Unfortunately my cilantro had just gone bad, so I substituted with a teaspoon or two of coriander.  So good and thank you for this recipe!!

I served this with the farmers market enchiladas.  That tip on soaking the onions was perfect.  Everyone loved it and though the dressing was just a touch too tart for me I still enjoyed it.

Fresh and crunchy with spice and a zing from the lime. We can never use a whole head of cabbage in one sitting . I hate to waste anything, it's so good to find another great recipe for red cabbage. It looked so great my partner took a photo for his portfolio.

Oh my gosh, I made this with purple cabbage and it was both gorgeous and delicious. My new favorite slaw. It’s great on the black bean burgers. I had leftovers and used it today in a pita with spinach, hummus and the tofu shawarma! Yummmmm!!!

Grilled Fish Tacos topped with Cilantro Lime Cabbage Slaw that can be made using a grill, stove top or oven! Vegan &amp; gluten-free adaptable! Sub tofu for the fish! A fast, easy and healthy dinner that comes together in under 30 minutes.

Grilled Fish Tacos with Cilantro Lime Cabbage Slaw

4-6 inch flour tortillas

½ teaspoon chili powder

salt

sugar (optional)

chipotle powder (or sub cayenne and

for more smoky flavor, add ½ teaspoon smoked paprika (optional)

salt,

¼ cup thinly sliced red onion, more to taste

cilantro (packed), ½ of a large bunch

¼ -½ of a jalapeño, finely chopped, more to taste

lime

Preheat grill to medium-high heat. (See notes for oven or stovetop version)

Prep the fish

Rinse and pat dry fish. ( For tofu, read notes below) In a small bowl, stir fish rub spices together. Sprinkle all sides of fish lightly with the spice rub (you most likely will not need all). Set aside.

Make the slaw

Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste&#8211; you want this to taste tangy and flavorful.

Sauce

Make any accompanying sauce. Chipotle Mayo is nice here- feel free to do this ahead.

Grill

Grease the grill well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until the desired doneness and squeeze with a little lime juice.

Then quickly grill the tortillas on the grill, brushing with olive oil if you prefer.

Assemble Tacos

 Place fish in the warm tortillas, top with cabbage slaw and and garnishes. Drizzle with the optional ( but delicious)  Chipotle Mayo if you like.

We have made this recipe several times and are in love! My three boys ask for this specific recipe when we are meal planning. It is definitely one of our favorites! Thank you for a delicious meal! We make it with salmon, slaw, the chipotle mayo sauce, and a tomatillo salsa. We have also made the Peruvian green sauce which is also SO good.

We made this last night with tilapia, and cooked it on an indoor grill pan.  It was great!  Wonderful taste combination, and very simple to put together.  We subscribed right away!

Made these tonight with mahi and they were delicious! Followed the recipe exactly except I used yellow onion instead of red and only purple cabbage no green, we did use the optional chipotle Mayo. This is a keeper!

Had this last night we all loved it! Real hit!

This slaw is so easy and delicious! I use lots of spice in seasoning and chipotle Mayo so don’t even bother with the jalapeño.

https://content.jwplatform.com/videos/SvrWpA8W.mp4

Grilled Fish Tacos with Cabbage Slaw- vegan adaptable using tofu, this meal comes together in under 30 minutes. 

Fish%20Tacos%20With%20Cilantro%20Lime%20Cabbage%20Slaw

This Low-Carb Spicy Mexican Slaw is a salad that I make all the time, and I think this Mexican coleslaw recipe this is a perfect side dish.

Spicy Mexican Slaw with Lime and Cilantro

green cabbage

red cabbage

green onions, thinly sliced,

chopped cilantro,

T mayo (or a little more if you

sauce,

In small bowl or measuring cup, whisk together,...

In small bowl or measuring cup, whisk together, mayo, lime juice, and hot sauce. (Start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)

Thinly slice cabbage, using a mandoline slicer if you have...

Thinly slice cabbage, using a mandoline slicer if you have one.

Slice green onions.

Wash, dry and chop cilantro. (I use a...

Wash, dry and chop cilantro. (I use a mini salad spinner to wash herbs and spin them dry.)

Combine cabbage, green onions and cilantro in large...

Combine cabbage, green onions and cilantro in large salad bowl.

Use a wooden spoon to mix dressing into...

Use a wooden spoon to mix dressing into cabbage mixture.

Season to taste with salt or Vege-Sal (affiliate...

Season to taste with salt or Vege-Sal (affiliate link) and serve immediately, or chill for a few hours.

This salad will keep well overnight in the...

This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you’re making extra you might want to use all green cabbage, although I didn’t mind the pink color at all when I ate the leftovers!

Another good strategy if you’re not cooking for...

Another good strategy if you’re not cooking for many people is to chop the cabbage and green onion and mix the dressing for the full amount and store in the fridge, then chop cilantro and stir salad together in smaller amounts as you’re going to eat it.

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Top 5 mexican slaw recipes from across the web

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Top Tags

Tangy Mexican Slaw

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The most viewed mexican slaw recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine