Mexican Slaw (for Tacos & More!)

Closeup image of a bowl of cabbage and carrot slaw.

Ready in 15 minutes and ultra easy to prep, this zesty and fresh Mexican slaw is the perfect topping for tacos, or as a aside dish for enchiladas, chilis, and More. It’s a versatile coleslaw veggie side dish made without mayo, featuring crunchy cabbage, grated carrots, and a smokey-sweet dressing that’s fast and easy.

Course Salad, Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Keyword coleslaw, Mexican slaw, slaw

Prep Time 10

Total Time 15

Servings servings

Calories 132

Author Robyn Conley Downs

Ingredients

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

Instructions

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.

Notes

See blog post for ingredient substitutions, serving suggestions, storage, and more.

Nutrition