Mexican Coleslaw

Mexican coleslaw is a great way to spice up the way you serve tacos or it is a fabulous side dish or salad. Loaded with vibrant vegetables and a tangy dressing, this Mexican coleslaw recipe is healthy, delicious, and easy to make.

When Taco Tuesday rolls around, I like to create interesting new ways to serve tacos and other Mexican goodies. So, I decided to make a Mexican coleslaw recipe to compliment this week's tacos. This week, the vegetables at the market looked so vibrant, I struggled to keep myself focused. Instead of using white cabbage, for this Mexican coleslaw recipe, I chose purple cabbage because of its beautiful colors with the other vegetables. 

Jump to:

• The Benefits of Cabbage
• Coleslaw Ingredients
• Coleslaw Ingredient Substitutions
• Serving Suggestions
• Recipe FAQs
• Tips
• Suggested Salad Recipes to Try!
• 📖 Recipe
• 💬 Reviews

On its own, coleslaw is a nutritious powerhouse. Unfortunately, coleslaw gets a bad reputation because of its typical high-fat creamy dressing. My Mexican coleslaw recipe, however, is light and oil-free. Using only lime juice and select seasonings, the natural flavors of the vegetables shine, with hints of chili powder and cumin.

The Benefits of Cabbage

According to Healthline, despite being low in calories, purple cabbage contains an impressive amount of nutrients.

One cup (89 grams) of chopped, raw, purple cabbage contains the following nutrients:

• Calories: 28
• Protein: 1 gram
• Carbs: 7 grams
• Fiber: 2 grams
• Vitamin C: 56% of the Daily Value (DV), Vitamin K: 28% of the DV, Vitamin B6: 11% of the DV, Vitamin A: 6% of the DV
• Potassium: 5% of the DV
• Thiamine: 5% of the DV
• Riboflavin: 5% of the DV

I love cabbage, raw or cooked, and try to include cabbage in a variety of recipes. In fact, my husband even makes his own sauerkraut, which is another one of my favorite ways to eat cabbage. 

Coleslaw Ingredients

Not only is Mexican coleslaw healthy, but it's also really easy to prepare. For instance, all you need is a few ingredients, and you will be taco ready. 

• Purple Cabbage: Purple cabbage tastes similar to green cabbage. However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart
• Red Bell Pepper: Red bell peppers are vibrant in color and sweet tasting.
• White Onion: White onions have a strong yet sweet flavor.
• Carrots: Shredded carrots give a coleslaw texture similar to cabbage and red peppers.
• Fresno Chili Pepper: The Fresno pepper looks and tastes almost like the world's most popular chili pepper, the jalapeno, but it can be slightly hotter. At its hottest, it reaches the heat level of a mild serrano pepper, which can be somewhat spicy for some.
• Cilantro: Cilantro is said to have a fresh, citrusy, and/or soapy taste — depending on who you ask — and is also called Chinese parsley. Its seeds, on the other hand, are often referred to as coriander, which is a nutty- and spicy-tasting spice
• Lime: I prefer fresh lime juice whenever possible.
• Cumin: Rich and hearty, earthy and warm, with an edge of citrus, Cumin adds instant depth to any dish. Use ground Cumin rather than whole Cumin seed in recipes where you want the flavor to disperse evenly throughout.
• Chili Powder: Chili powder is mild to moderately spicy, depending on how much cayenne pepper makes up the mixture. The aromatic and savory spices in the blend create the flavor profile known as Tex-Mex. If you have a good palate, you'll be able to recognize the cumin, oregano, garlic, and any additional spices particular to the mix.
• Garlic Powder: Garlic powder is made from garlic cloves that have been dehydrated and ground into fine particles. The flavor is garlicky but vastly different than fresh-chopped garlic. It tastes sweeter and much less assertive than fresh garlic, but also without the caramelly undertones that you get from roasted or sautéd garlic.
• Salt: Salt elevates the taste of the other ingredients in the coleslaw.

Coleslaw Ingredient Substitutions

• Choose any preferred cabbage. I like Nappa cabbage for a softer cabbage in coleslaw recipes.
• Green or yellow peppers are a nice addition to Mexican coleslaw for both color and taste. I also love using baby bell peppers for even more color.
• Yellow onion is often substituted for white onion in recipes. Red onion also works well with a combination of flavors.
• Any root vegetable replaces carrots in recipes.
• Instead of a Fresno chili pepper, jalapenos are also great in this Mexican coleslaw recipe.
• For people who dislike cilantro, try basil or parsley as a fresh substitute.
• Use bottled lime juice when fresh lime juice isn't available.
• For a more profound lime flavor, add lime zest.
• If you're in a pinch, there are many great alternatives you might already have in your pantry. Caraway seeds and ground coriander most closely mimic cumin's flavor, while curry and chili powders contain cumin.
• To replace chili powder in a recipe, make a mix of paprika, cumin, and cayenne. If you don't have all the spices above, you can make a “cheater” version. Here's the ratio to use: Substitution Ratio: For every 1 tablespoon of chili powder, use 2 teaspoons paprika, 1 teaspoon cumin, and a scant ¼ teaspoon of cayenne.
• Garlic flakes are often used as a replacement for garlic powder.

Even though many people top their tacos with traditional toppings like tomatoes, lettuce, and onions, I like to mix them up and add my salad to my tacos.

Serving Suggestions

Another way I enjoy Mexican coleslaw is as a side dish with some of my favorite Mexican dishes:

• The Best Ultimate Vegan Lentil Black Bean Burrito Ever
• Vegan Enchiladas
• Enchilada Pasta
• Green Plant-Based Potato and Kale Enchiladas
• Sweet Potato Tacos
• Tofu Tacos
• Vegan Lentil Tacos
• Tempeh Tacos
• Mexican Lasagna
• Mexican Street Corn & Vegan!

Since I chose to make walnut meat tacos tonight, I served them with Mexican coleslaw. As I watched my family build their tacos, everyone piled the Mexican coleslaw inside their tacos and on the side.

In fact, the whole bowl of coleslaw disappeared. Originally, my intention was a simple taco topping, which turned into a taco topping, side dish, and salad. As a result, everyone enjoyed the coleslaw, and I found a new recipe to add to my keeper list. 

Recipe FAQs

Tips

• This Mexican coleslaw recipe is best made ahead of time and dressed in advance, so the flavors develop over time in the refrigerator.
• Use a hand shredder for a simple and easy way to shred the vegetables.
• Always remove the outer leaves of the cabbage and discard them.
• Remove the core from the cabbage to utilize the best parts of the cabbage without waste.
• Always wash cabbage before using, as debris can get in between the layers of leaves.
• Choose a pre-shredded coleslaw bag already shredded and packaged at the store for a quick and easy shortcut.

So, if you're looking for a way to spice up your tacos, consider the Mexican coleslaw. Next time, I will double this recipe for my family. 

Suggested Salad Recipes to Try!

If you love Mexican coleslaw, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe