Mexican Coleslaw Recipe

Mexican Coleslaw with lime & cilantro

A fresh, colorful slaw that brightens tacos, pulled pork, grilled meats, and farm-style meals.

!When we’re cooking here at home (Jackson Station), we love recipes that pull double duty — something that works as a side dish, a topping, or even part of the main event.

This vibrant Mexican-inspired coleslaw is one of our go-to favorites. The crisp crunch of cabbage and carrots meets a bright lime vinaigrette with a hint of smoky spice. It’s simple, fresh, and the kind of thing that instantly elevates taco night, pulled pork sandwiches, grilled meats, or a casual side for a farm-fresh dinner.

Bonus, this coleslaw travels well and saves for days!

Ingredients

For the Slaw

• 1 small red cabbage, finely shredded
• 1 cup shredded carrots
• 3–4 scallions, thinly sliced
• ¼ cup fresh cilantro, chopped (optional)

For the Lime Chipotle Vinaigrette

• ¼ cup extra virgin olive oil
• Zest of 1 lime
• Juice of 1 lime
• 1 tablespoon sherry wine vinegar
• 1 clove garlic, minced
• 1 teaspoon grainy mustard
• 1 teaspoon chili powder
• ½ teaspoon chipotle powder (or smoked paprika for a milder version)
• 1 teaspoon honey
• ½ teaspoon salt, or to taste

Instructions

1. Prep the Vegetables

Cut the cabbage into quarters and remove the core. Slice thinly for a delicate, crunchy texture.

Place the shredded cabbage in a large bowl and add the carrots, scallions, and cilantro if using.

2. Make the Dressing

In a separate bowl, whisk together the olive oil, lime zest, lime juice, vinegar, garlic, mustard, chili powder, chipotle powder (or smoked paprika), honey, and salt until well blended.

3. Toss the Slaw

Pour about three-quarters of the vinaigrette over the cabbage mixture and toss thoroughly.

Taste and add the remaining dressing if you prefer a more coated slaw.

4. Serve & Enjoy

Serve immediately for maximum crunch, or let the slaw sit for about 10–15 minutes to allow the flavors to mingle.