Mexican Slaw Recipe is a crisp cabbage slaw tossed in a creamy cilantro‑lime dressing. It’s fresh, flavorful, and works perfectly as a topping or an easy side dish.
Author’s Notes
The Easiest Way to Dress Up Dinner
I love a good slaw — it adds brightness and crunch and instantly elevates simple meals. It can feel like something you’d get at a restaurant, but it’s quick and easy to make at home.
Baked chicken is great, but topped with this slaw it’s a whole new meal. Shrimp tacos benefit from the fresh crunch, and the slaw is equally good on burrito bowls, tostadas, or pulled pork sandwiches.
This is my go-to Mexican‑inspired slaw: bright lime, cilantro, a touch of jalapeño, and a creamy base that coats the cabbage and carrots beautifully.
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 flavor. |
| Cilantro, garlic & jalapeño | Blend well so the dressing is smooth and evenly flavored. |
| Mayo & sour cream | Full‑fat gives the creamiest texture and best mouthfeel. |
How To Make This Mexican Slaw Recipe
- Prep the vegetables: Finely shred the green and red cabbage and grate the carrots. Add them to a large bowl and toss to combine.
- Zest & juice the limes: You need about 1 teaspoon zest and 1/4 cup fresh lime juice for the dressing.
- Blend the dressing: In a blender or mini food processor combine lime juice, lime zest, garlic, cilantro, jalapeño, mayo, sour cream, salt and pepper. Blend until completely smooth and creamy.
- Taste & adjust: Check seasoning and add more salt, pepper, or lime if needed.
- Toss: Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Chill (optional): Let the slaw sit 15–30 minutes for flavors to meld, then toss again and serve.
Serving Suggestions
Some of my favorite ways to enjoy this Mexican slaw:
- Tacos: Pile it on chicken, fish, shrimp, or steak tacos for bright crunchy contrast.
- Burrito bowls: Spoon it over rice, beans, and your protein for fresh texture.
- Tostadas: Layer on top for extra crunch and a creamy finish.
- Sandwiches: Swap plain lettuce for this slaw on pulled pork, burgers, or wraps.
- As a side: Serve alongside grilled meats or any barbecue for a refreshing accompaniment.
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 works great 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 Slaw Recipe
Video
Equipment
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Large bowl
Ingredients
- 6 cups shredded green cabbage (about half a cabbage)
- 2 cups shredded red cabbage (about 1/4 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 (remove seeds for milder heat)
- 1/2 cup mayo
- 1/2 cup sour cream
- Salt and pepper
Instructions
-
Finely shred the cabbages. Peel and grate the carrots using the large holes of a box grater. Add everything to a large bowl and toss to combine.
-
Zest the limes to yield about 1 teaspoon zest, then juice to get about 1/4 cup fresh lime juice.
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In a blender or mini food processor combine lime juice, zest, garlic, cilantro, jalapeño, mayo, and sour cream. Season with salt and pepper (about 1/2 tsp salt and 1/4 tsp pepper is a good starting point).
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Blend until the dressing is completely smooth and creamy.
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Pour the dressing over the slaw and toss until everything is evenly coated. Taste and adjust salt and pepper as needed.
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Optional: Let the slaw sit 15–30 minutes for the flavors to meld, then toss again and serve.
Recipe Notes
Storage: Store the slaw in an airtight container in the refrigerator for 2–3 days. It’s best the same day for maximum crispness. For the freshest texture, store the slaw and dressing separately and combine just before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.