Mexican Slaw (Quick & Easy!)
Ready in 15 minutes and ultra easy to prep, this zesty and fresh Mexican slaw is the perfect accompaniment to enchiladas, chilis, or any Tex Mex meal. It’s a versatile coleslaw veggie side dish featuring crunchy cabbage, smokey and sweet honey chipotle dressing, and zingy lime that’s fast and easy.
5 star review
“This salad is so nutritious with a fresh, delicious crunchy and great for lunch or dinner. Simple to make. I give this coleslaw recipe a 5 out of 5. The best!”– Jacqueline
Visual Guide: How to Make Mexican Slaw
Testing Notes from Robyn
While not an authentic Mexican recipe, this cabbage slaw leans on Mexican-inspired flavors and ingredients, and pairs perfectly with Mexican-inspired dishes.
I used the best (mayo-free!) Mexican-inspired honey chipotle dressing for this simple coleslaw, with some small tweaks to the original recipe.
And the great thing about this dressing is that you can mix it up ahead of time to have on hand (it lasts in the fridge for 1-2 weeks), so this recipe is even easier to throw together for any meal.
Enchiladas and enchilada skillets really are excellent one-pot meals, but this slaw is tangy, slightly sweet and savory, and has a little kick from the chipotles that livens up and brightens any Tex-Mex dish.
What to Do With Extra Chipotle
If you have leftover chipotle in adobo after making this recipe, freeze it for the next time you make this recipe in a small zip top bag. Bonus, you don’t even have to defrost next time you use it – just slice off what you need!
Make it Even Easier
Similar to my creamy cabbage slaw, this crunchy coleslaw comes together in just 15 minutes even with all the chopping.
However, if you want to save even more time and make prep ultra simple, use a bagged coleslaw mix (look for a bag without the dressing included) as well as pre-shredded carrots.
Feel free to customize this recipe based on your preferences and what you have on hand.
Red onions can sub for green onions, and purple cabbage can sub for green cabbage, or do a mix of red and green cabbage for a more vibrant slaw!
Also, the cilantro is totally optional.
While I think it adds a lot of flavor to the slaw, I know it’s not everyone’s favorite, and it can be left out.
How to Make Mexican Slaw Ahead of Time
The perfect fresh vegetable side dish for so many meals (especially if you like Tex-Mex food like me!) Mexican slaw is a great dish to have ready in the fridge.
To keep the salad fresh and crunchy, simply prepare the cabbage, carrots, green onion, and carrots in a bowl and cover for up to 3 days.
Prepare the dressing, separately, and cover (this will keep in the fridge for 1-2 weeks). When ready to eat, toss and serve.
This Recipe Is…
Mexican Slaw (Quick & Easy!)
For the Honey Chipotle Dressing
- 1 small garlic clove, minced
- ¾ teaspoon kosher salt
- 2 teaspoons minced chipotle peppers , from a can of chipotles in adobo
- 1 tablespoon honey
- 3 tablespoons fresh lime juice
- ¼ cup avocado oil, or other neutral flavored oil such as canola
For the Mexican Slaw
- 6-7 cups thinly sliced cabbage, or 1 (16-oz) bag coleslaw mix
- 2 cups shredded or grated carrots
- ½ cup sliced green onion
- ½ cup roughly chopped cilantro
- In a large bowl, add the garlic, salt, chipotle, and honey, lime juice, and whisk to combine. Slowly stream in the avocado oil and whisk until well combined.
- Add the cabbage, carrots, green onion, and cilantro, tossing to coat.
- Allow to sit for 5-10 minutes for the dressing to absorb, then serve.