Mexican Slaw Recipe is a crisp cabbage slaw tossed in a creamy cilantro-lime dressing. It’s bright, flavorful, and works perfectly as a topping or a simple side dish.
Author’s Notes
The Easiest Way to Dress Up Dinner
I love a good slaw — it elevates simple meals and adds the kind of freshness you’d expect from a great restaurant, but it’s effortless to make at home.
Baked chicken is satisfying, but add this slaw and it becomes a standout. Shrimp tacos are delicious, and with this slaw they’re even better. This slaw pairs well with tacos, burrito bowls, tostadas, or piled on pulled pork sandwiches.
This is my go-to Mexican-inspired slaw: fresh, crisp, and versatile. Use it to add crunch and bright flavor to all your favorite meals.
Ingredients In My Mexican Slaw Recipe
| Ingredient | Notes |
|---|---|
| Green cabbage & red cabbage | Slice thin and even for the best texture and easiest tossing. |
| Carrots | Shred fresh for better flavor and crunch than pre-shredded. |
| Limes | Use fresh zest and juice for the brightest citrus flavor. |
| Cilantro, garlic & jalapeño | Blend smooth so the dressing coats the slaw evenly. |
| Mayo & sour cream | Full-fat gives the creamiest texture and best flavor. |
How To Make This Mexican Slaw Recipe
- Prep the vegetables: Finely shred the green and red cabbage. Peel and grate the carrots, then combine everything in a large bowl.
- Zest & juice: Zest the limes to get about 1 teaspoon of zest, then juice until you have roughly 1/4 cup of fresh lime juice.
- Blend the dressing: In a blender or mini food processor, combine the lime juice and zest, garlic, cilantro, jalapeño, mayo, and sour cream. Season with salt and pepper.
- Make it smooth: Blend until the dressing is completely smooth and creamy.
- Toss: Pour the dressing over the shredded vegetables and toss thoroughly so everything is evenly coated. Taste and adjust salt and pepper as needed.
- Chill (optional): Let the slaw sit 15–30 minutes to develop flavor, toss again, and serve. It’s also fine served immediately.
Serving Suggestions
Here are some favorite ways to serve this Mexican slaw:
- Tacos: Pile high on chicken, fish, shrimp, or steak tacos for bright crunch.
- Burrito bowls: Spoon over rice, beans, and your favorite protein.
- Tostadas: Layer on top for a creamy, crunchy finish.
- Sandwiches: Swap plain lettuce for this slaw on pulled pork, burgers, or wraps.
- As a side: Serve alongside grilled meats or anything from the grill.
Chelsea’s Top Tip
Dry The Cabbage Well!
After washing, pat or spin the cabbage dry so the dressing stays creamy and doesn’t get watery. A salad spinner is handy for this step.
Recipes To Add This Slaw To:
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Ground Beef Tacos Recipe
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Loaded Taco Fries
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Taco Skillet Recipe
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Mexican Picadillo Recipe
Mexican Slaw Recipe
Equipment
-
Large bowl
Ingredients
- 6 cups shredded green cabbage (about half a green cabbage)
- 2 cups shredded red cabbage (about 1/4 of a red cabbage)
- 1-1/2 cups shredded carrots (2 large carrots)
- 2 to 3 limes
- 1 teaspoon minced garlic
- 1 cup loosely packed fresh cilantro
- 1 tablespoon coarsely chopped jalapeño (adjust to taste)
- 1/2 cup mayo
- 1/2 cup sour cream
- Salt and pepper
Instructions
-
Finely shred the cabbages. Peel and grate the carrots on the large holes of a box grater. Add everything to a large bowl and toss to combine.
-
Zest the limes to get about 1 teaspoon of zest, then juice them to collect roughly 1/4 cup fresh lime juice.
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Add the lime juice and zest, garlic, cilantro, jalapeño, mayo, and sour cream to a blender or mini food processor. Season with salt and pepper (start with 1/2 tsp salt and 1/4 tsp pepper).
-
Blend until the dressing is completely smooth and creamy.
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Pour the dressing over the slaw and toss until everything is well coated. Taste and adjust seasoning as needed.
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Optional: Let the slaw sit 15 to 30 minutes for the flavors to meld, then toss again and serve.
Recipe Notes
Storage: Store Mexican slaw in an airtight container in the refrigerator for 2–3 days. It’s brightest the same day for the best crisp texture. For optimal results, store the dressing separately and combine just before serving, or give the slaw a quick toss before serving if stored dressed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.