Mexican Coleslaw
Published November 26, 2022 • Updated February 28, 2026
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Mexican Coleslaw is an easy, flavorful, keto-friendly side dish made with coleslaw mix, jalapenos, garlic, fresh lime juice, cumin, red onions, and cilantro. This Mexican cabbage slaw tastes delicious with your favorite main meals.
If you are looking for a keto side dish to pair with tacos or homemade enchiladas, this easy Mexican slaw is perfect.
This zesty take on traditional coleslaw uses fresh ingredients and is great with other keto Mexican recipes. For the best flavor, allow the dressing to sit for a few hours up to overnight to get the maximum jalapeno flavor. Control the spice level by taking out the jalapenos before serving or chopping them up and adding them in! Toss in shredded cabbage and your favorite salad fixing and this easy Mexican coleslaw is ready!
The tangy flavor of the dressing is the best part of this side dish recipe and makes the perfect burger or taco topping for summer cookouts or Taco Tuesdays.
What is Mexican coleslaw
- Avocado oil: This oil is a great addition to a healthy coleslaw and serves as the vessel for our coleslaw dressing.
- Jalapeño peppers: Use these whole peppers to infuse the oil to make a spicy cilantro lime dressing.
- Garlic, minced: Garlic is a classic addition to Mexican cole slaw.
- Lime zest and lime juice: Lime juice adds the necessary acid to break down the bag of coleslaw mix and infuse flavor.
- Cumin: This classic spice adds Mexican flavors to fresh coleslaw.
- Coleslaw mix: Buy a bag of this mix or a whole head of green cabbage or purple cabbage and shred it yourself.
- Red onion, thinly sliced: Red onions provide bold flavors to this delicious recipe.
- Cilantro: A little green touch of fresh cilantro right at the end elevates this perfect side dish.
How to make Mexican coleslaw
There are only a couple of quick steps to make this easy Mexican coleslaw recipe.- Combine the ingredients: Add avocado oil, jalapeno slices, garlic, lime zest, lime juice, ground cumin, and salt to a small bowl.
- Let sit: Cover and put the bowl in the fridge for 30 minutes up to overnight to allow time for flavor to combine.
- Toss with dressing: Remove the jalapenos and toss with the dressing.
- Serve: Add in the sliced red onions and cilantro and serve.
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Ingredients
¼ cup avocado oil -
½ whole jalapeno, sliced
-
1 garlic, minced
-
1 tablespoon lime zest
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2-3 tablespoons lime juice
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½ teaspoon ground cumin
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½ teaspoon salt
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1 (14 oz) bag coleslaw mix or 1 head cabbage, sliced
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¼ red onion, thinly sliced
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1 cup chopped cilantro
Step by Step Instructions
Step by Step Instructions
Preparing coleslaw dressing
Add avocado oil, jalapeno slices, garlic, lime zest & juice, ground cumin and salt to a small bowl. Stir and let sit for 30 minutes or overnight to allow time for flavor from jalapeno to infuse into the oil.
- ¼ cup avocado oil
- ½ whole jalapeno, sliced
- 1 garlic, minced
- 1 tablespoon lime zest
- 2-3 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon salt
Assemble coleslaw
Before serving, remove jalapenos from the coleslaw dressing. Toss dressing with coleslaw, onion and cilantro in a large bowl.
- 1 (14 oz) bag coleslaw mix or 1 head cabbage, sliced
- ¼ red onion, thinly sliced
- 1 cup chopped cilantro
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I add mayonnaise to this coleslaw recipe?
This recipe uses a blend of lime juice, spices, and avocado oil, you can use mayo instead especially if you want a creamy salad dressing.
Do I need to remove the jalapenos before serving Mexican coleslaw?
If you like the extra spice in your coleslaw, you don't need to remove them. If you plan to do this, chop them up into smaller pieces, so you don't get a huge chunk of jalapeno.
How long should I let coleslaw sit before serving?
This salad is best when it's given time to rest. It should sit in the refrigerator for at least 30 minutes up to overnight to get the full flavor impact.
I've made this for years with mayo and lime, so I was skeptical an oil-based dressing could hit the same way. But avocado oil with cumin and lime zest (not just juice) does something unexpected. Brighter, lighter, less cloying. My old recipe is officially on pause.
Took this to a spring cookout Saturday and set it down next to two other slaws someone brought. Mine was gone before either of theirs got half-empty. Not sure what I expected from a bag of coleslaw mix and some lime juice, but the jalapeno sitting in that dressing gives it this slow warmth that the other ones completely lacked. Four stars because I want to try it again with fresh shredded cabbage and see if the crunch holds up longer.
Fresh cabbage holds crunch way longer. Slice it thin and it won't turn to mush even after a few hours in that lime dressing. Worth the extra knife work.
This holds up for four days in the fridge if you wait to toss the dressing right before eating. Pull the jalapeno back to half if you're prepping for the week since the heat builds by day three. Good enough to keep on rotation, just needed that one tweak.
Keep the dressing separate and it holds fine. The jalapeño keeps releasing heat in citrus-based dressing so by day three you're getting twice the bite. Half makes sense for anything you won't eat that day.
Made this on a Tuesday to go with chicken thighs and my youngest, who normally just pushes coleslaw to the side of her plate, was asking me what was in the dressing before she even finished her bowl. She's not a person who notices food, so that stopped me. Something about the lime and that gentle heat from the jalapeno gives it this brightness I wasn't expecting from a slaw, especially in the middle of winter. Going in the rotation for taco nights.
A kid asking what's in the dressing before she's even done. That's the one. The jalapeño in this reads as brightness more than heat, which is why it surprises people. Taco nights are the right home for it.
Brought this to a potluck last weekend and two people asked for the recipe before they even finished their plate, the lime and cilantro dressing was the first thing everyone mentioned.
The lime zest is what gets people. Most coleslaws skip zest and just use juice but the zest is where the flavor actually lives. Glad it held up at the potluck too, it actually gets better the longer it sits.