Mexican Slaw Recipe is a crisp cabbage slaw tossed in a creamy cilantro‑lime dressing. Bright, fresh, and full of crunch, it makes a flavorful topping or an easy side for weeknight dinners and gatherings.
Author’s Notes
The Easiest Way to Dress Up Dinner
I love a good slaw — it instantly elevates simple meals and gives them a restaurant-quality finish without extra fuss.
Baked chicken is great on its own, but topped with this slaw it feels next-level. The same goes for shrimp tacos, burrito bowls, tostadas, or a pulled pork sandwich — the slaw adds freshness, texture, and a creamy, tangy brightness.
This is my go-to Mexican-inspired slaw: bright, crunchy, and versatile. It pairs well with a wide range of proteins and makes an easy, make-ahead element for busy nights.
Ingredients In My Mexican Slaw Recipe
| Ingredient | Notes |
|---|---|
| Green cabbage & red cabbage | Slice thin and evenly 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 bright, lively flavor. |
| Cilantro, garlic & jalapeño | Blend well so the dressing is smooth and evenly flavored. Adjust jalapeño to control heat. |
| Mayo & sour cream | Full-fat gives the creamiest texture and best flavor, but low-fat works in a pinch. |
How To Make This Mexican Slaw Recipe
- Prep the vegetables: Thinly shred the green and red cabbage and grate the carrots. Place all in a large bowl and toss to combine.
- Zest and juice: Zest the limes (about 1 teaspoon) and then juice them to yield roughly 1/4 cup fresh lime juice.
- Make the dressing: In a blender or mini food processor, combine lime juice and zest, garlic, cilantro, jalapeño, mayo, and sour cream. Season with salt and pepper.
- Blend: Process until the dressing is completely smooth and creamy.
- Toss: Pour the dressing over the shredded vegetables and toss until everything is evenly coated. Taste and adjust seasoning as needed.
- Rest (optional): For best flavor let the slaw sit 15–30 minutes, then toss again and serve.
Serving Suggestions
Ways I love to serve this Mexican slaw:
- Tacos: Pile it on chicken, fish, shrimp, or steak tacos for freshness and crunch.
- Burrito bowls: Spoon it over rice, beans, and your favorite protein.
- Tostadas: Add a creamy, crunchy finish to tostadas and open-faced tacos.
- Sandwiches: Swap plain lettuce for this slaw on pulled pork sandwiches, burgers, or wraps.
- As a side: Serve it alongside grilled meats, kebabs, or anything off 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.
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 head)
- 2 cups shredded red cabbage (about 1/4 head)
- 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 remove seeds for milder heat
- 1/2 cup mayo
- 1/2 cup sour cream
- Salt and pepper, to taste
Instructions
-
Finely shred the cabbages. Peel and grate the carrots using the large holes of a box grater. Combine in a large bowl.
-
Zest the limes to get about 1 teaspoon of zest, then juice them to yield roughly 1/4 cup fresh lime juice.
-
In a blender or mini food processor, combine lime juice and zest, garlic, cilantro, jalapeño, mayo, and sour cream. Season with salt and pepper (a good starting point is 1/2 tsp salt and 1/4 tsp pepper).
-
Blend until completely smooth and creamy.
-
Pour the dressing over the slaw and toss until everything is well coated. Taste and adjust seasoning as needed.
-
Optional: Let the slaw rest 15–30 minutes for the flavors to meld. Toss again before serving.
Recipe Notes
Storage: Store Mexican slaw in an airtight container in the refrigerator for 2–3 days. It’s crispiest the same day. For best texture, store the dressing separately and combine just before serving, or give the slaw a good toss before serving if dressed ahead of time.
Nutrition
Nutrition information is an approximation and should be used as a guide.