This easy Mexican Coleslaw is all of your favourite Mexican flavours mixed into a healthier and lighter coleslaw. Shredded cabbage, carrots and onion in a creamy yogurt based dressing with cumin, chilli and paprika. Add it to tacos, burgers, salads and sandwiches. Coleslaw just got even better!
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Coleslaw is a must at any BBQ or picnic, but the same classic coleslaw can get a little boring. Why not mix it up with this spicy and zesty Mexican inspired version that will be sure to wow your guests.
A delicious side dish that can be thrown together in under 5 minutes and it has even been given a healthy twist.
If you are looking for more slaw recipes, take a look at our Greek Yogurt Coleslaw, Best Homemade Coleslaw, Broccoli Slaw or Vegan Coleslaw.
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Why You Will Love It
- Ready in 5 minutes
- Easy to adapt
- Much healthier than regular coleslaw
- Goes with lots of different meals
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Cabbage - We used white cabbage in this recipe, but there is no reason why you couldn't use red cabbage for a pop of colour, or use a mixture of the two.
- Carrot - We used standard orange carrots, which makes this a budget friendly side dish. However, you could use purple or yellow carrots to mix things up a little.
- Spring onion - This adds some extra crunch and flavour to the slaw. You could swap it for diced shallots or even slices or red onion if you prefer.
- Oil - Try to use the best quality that you can, as you really will be able to taste the difference. You could leave it out to save some calories, but we find that it loosens the whole slaw up a little and adds some extra flavour.
- Vinegar - We used apple cider vinegar, but you could use a red wine vinegar instead. We love coleslaw that has a vinegar bite to it. If you don't you can always leave it out.
- Cumin - This is a key ingredient in so many Mexican dishes, that we couldn't leave it out of this Mexican Coleslaw.
- Paprika - Another popular spice in Mexican cuisine, we use smoked paprika as it adds lots of flavour.
- Garlic - Fresh is always best, however you can save yourself some time by using a teaspoon of ready chopped lazy garlic.
- Coriander - I know some people don't love it and think it tastes "soapy", but it's a key ingredient in Mexican dishes, and really lightens the dish up.
- Lime - This adds so much freshness to the slaw. Try to always use freshly squeezed.
- Greek yogurt - We lightened up this Mexican Coleslaw by using yoghurt instead of mayonnaise to make it creamy. You can always use mayo though.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
One: Shred the carrot and white cabbage and place in a large bowl.
Two: Put all the dressing ingredients in a separate bowl.
Three: Add the spring onions (scallions) to the carrot and cabbage and mix the dressing well.
Four: Pour the dressing over the slaw.
Five: Mix well.
Six: Serve with sliced chillies (optional).
Mexican Seasoning
What makes it Mexican? We mixed all our favourite Mexican flavours, like chilli, cumin, lime, paprika and coriander into some yogurt and then mixed that through the crunch vegetables.
I ate something very similar with some fish tacos in San Diego once, and I have been making this at home ever since.
What to Serve it With
The beauty of this is there are so many different things you can serve it with. Burgers, Mexican dishes, salmon - the options are endless. Here are some of our favourite dishes to serve it with:
Dannii's Top Tips
- Make this a more filling side dish by adding some black beans or grilled corn.
- If you don't like the tartness of Greek yogurt, you could swap it for mayo in the dressing, but it would change the nutritional value considerably.
- Add some extra crunch on top with a sprinkle of sunflower seeds.
- Make it less spicy by taking the seeds out of the chillies.
- Add a little honey for a hint of sweetness.
Frequently Asked Questions
If you are making this for a BBQ, then you can make it the night before and keep it in the fridge. The flavours will really intensify, which is definitely not a bad thing. This coleslaw will keep in the fridge in an air tight container for up to 3 days.
We like things spicy, so this version does have a fair amount of heat to it. But, if you want to cool things down, you could either use less chilli or remove the seeds from the chilli first. You could always serve the chillies up separately and let everyone top their own coleslaw with them if they want some fiery hot coleslaw.
Yes, if you want to save yourself some time, then buy a bag of shredded coleslaw vegetables and then add the dressing yourself. It won't be as fresh of course, but it's okay if you are short on time. Be aware that leftovers won't last as long in the fridge.
More Side Dish Recipes
If you've tried this spicy coleslaw recipe, let us know how you got on in the comments below.
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Recipe
Mexican Coleslaw
Ingredients
For the slaw:
- 2 Carrots - peeled
- 400 g (14 oz) White cabbage
- 4 Spring onion (Scallion) - finely sliced
For the dressing:
- 1 tablespoon Olive oil
- 2 tablespoon Apple cider vinegar
- 0.5 teaspoon Cumin
- 1 teaspoon Paprika
- 2 tablespoon Fresh coriander (cilantro) - chopped
- 1 Garlic clove - crushed
- 1 pinch Sea salt and ground black pepper
- 1 Lime - juice only
- 2 tablespoon Greek yogurt
To serve:
- 1 Red chilli - Finely sliced
Instructions
- Shred 2 Carrots, 400 g White cabbage and put in a large bowl with 4 Spring onion (Scallion).
- In a separate bowl, combine 1 tablespoon Olive oil, 2 tablespoon Apple cider vinegar, 0.5 teaspoon Cumin, 1 teaspoon Paprika, 2 tablespoon Fresh coriander (cilantro), 1 Garlic clove, 1 pinch Sea salt and ground black pepper, juice of 1 Lime and 2 tablespoon Greek yogurt.
- Add the dressing to the salw mixture and mix well.
- Serve 1 Red chilli (sliced; optional).
Recipe Tips
- Make this a more filling side dish by adding some black beans or grilled corn.
- If you don't like the tartness of Greek yogurt, you could swap it for mayo in the dressing, but it would change the nutritional value considerably.
- Add some extra crunch on top with a sprinkle of sunflower seeds.
- Make it less spicy by taking the seeds out of the chillies.
- Add a little honey for a hint of sweetness.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Helen @ family-friends-food says
Oooh this sounds good! I love coleslaw and I agree that you need to dilute the mayo with something a bit sharper. I bet my chilli-loving OH would love this salad too :-)
Meeta says
Always love a good fiery coleslaw. A awesome light recipe! I too prefer using yogurt instead of mayo!
Kari @ bite-sized thoughts says
I love variations on traditional coleslaw, in part because I don't like the traditional type at all (I don't like mayonnaise!). This Mexican version sounds perfect for lots of summer dishes!
Elsa Eats says
This recipe looks gorgeous! There is a time and place for mayonnaise heavy coleslaw, but I do find myself leaning to less creamy when I'm on the healthier side of eating. You can also make asian style coleslaws too which has a similar base to this one :D
Just Jo says
I love coleslaw and all things spicy so this is a definite try for me. I would happily munch down a full bowl of this perhaps with some lime and garlic griddled chicken on the side mmm :D
Sus // roughmeasures.com says
Ooohh spicy coleslaw! I am loving this. Chilli's in everything is my motto, going to try this at our BBQ next week.
Elizabeth says
A gorgeous sounding recipe.
Latoya says
I absolutely love this twist on coleslaw as we are Mexican lovers in my house. I like the sound of your Mexican pasta salad too. X
Luisa says
How many portions would you get out of this?
Stephanie says
This would make a lovely salad base to have with some grilled chicken. In fact, I think I might have that for my dinner tonight.
Carolyn says
This is definitely being done for our next taco night. Thanks danni!
Jessica @ Jessica in the Kitchen says
Totally loving the greek yogurt in this cole slaw Dannii!! I love lightened up versions of food - all the enjoyment, none of the guilt.
Amanda Mason says
I'm with you on the vinegar based coleslaw! So much better than mayo based! Cant wait to try this!
Megan Marlowe says
This looks absolutely fabulous and I cannot wait to make it next time it's taco night in my house!
Mama Harris says
I love to add pickled slaw to tacos, this looks so delicious for that!