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A large bowl of creamy coleslaw from a Mexican Coleslaw Recipe, filled with black beans, corn, cilantro, and lime wedges.
Layla

Zesty Mexican Coleslaw with Cilantro-Lime Vinaigrette

A crisp, colorful, and refreshing coleslaw that's a perfect side for tacos, grilled meats, or any festive meal. The zesty cilantro-lime vinaigrette sets it apart from traditional creamy slaws.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

For the Coleslaw
  • 4 cups Green Cabbage thinly shredded (about 1/2 medium head)
  • 2 cups Red Cabbage thinly shredded (about 1/4 medium head)
  • 1 cup Carrots grated (about 2 medium carrots)
  • 1/2 cup Red Onion thinly sliced
  • 1 cup Corn Kernels canned and drained, or thawed frozen
  • 1 cup Black Beans canned, rinsed and drained
  • 1/2 cup Fresh Cilantro chopped
  • 1 Jalapeño seeded and finely minced (optional)
For the Cilantro-Lime Vinaigrette
  • 1/3 cup Olive Oil extra virgin
  • 1/4 cup Lime Juice freshly squeezed (about 2 limes)
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Honey or Agave Nectar
  • 1 clove Garlic minced
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Small Jar or Bowl

Method
 

Prepare the Vegetables
  1. In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and thinly sliced red onion.
  2. Add the drained corn, rinsed black beans, chopped cilantro, and minced jalapeño (if using) to the bowl. Gently toss all the vegetables together until well combined.
Make the Vinaigrette
  1. In a small bowl or a jar with a secure lid, add the olive oil, fresh lime juice, apple cider vinegar, honey (or agave), minced garlic, ground cumin, chili powder, salt, and black pepper.
  2. Whisk vigorously or shake the sealed jar until the dressing is fully combined and emulsified.
Combine and Serve
  1. Pour about two-thirds of the vinaigrette over the coleslaw mixture. Toss well to ensure everything is evenly coated.
  2. Taste the slaw and add more dressing, salt, or pepper if desired. For the best flavor, cover and refrigerate for at least 20 minutes to allow the flavors to meld together.
  3. Serve chilled. This Mexican Coleslaw Recipe is a perfect topping for tacos or a side dish for grilled chicken, fish, or pork.

Notes

Make-Ahead Tip: The slaw can be prepared a few hours in advance. Keep the dressing separate and toss just before serving to maintain maximum crunch.
Spice Level: For a spicier slaw, leave some of the seeds in the jalapeño or add a pinch of cayenne pepper to the dressing. For a milder version, omit the jalapeño entirely.
Storage: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The vegetables will soften over time but will still be delicious.