This easy Mexican Coleslaw recipe is deliciously fresh and flavorful, with cabbage, red onions, coriander and cumin. Perfect as a side dish or on top of tacos!
You can’t have enough coleslaw recipes, right? Alex and I rediscovered our love for this product after creating our famous recipe for the best creamy coleslaw. It’s just the right balance of savory, salty and sweet, perfect on our Swiss fondants with Russian vinaigrette. But for a healthy spin that’s a little lighter and fresher, here’s another delicious coleslaw recipe for you. This Mexican coleslaw goes without mayo and instead focuses on fresh flavors: crispy cabbage, red onion, coriander and cumin. It contains both cumin seeds and ground cumin for a double flavor. Oh, and it doubles as a taco topping. Read on for the recipe!
How to make Mexican Coleslaw
This Mexican coleslaw is a fantastic summer side dish and also perfect for tacos. We created it for our grilled shrimp tacos, but it really works on any taco (see below!). It’s super easy to make and doesn’t require waiting in the fridge either! Many coleslaw recipes call for about an hour to melt in the fridge, but this Mexican coleslaw is perfect in an instant. A unique feature of this recipe is that it contains both cumin seeds and ground cumin: to really bring out that cumin flavor! It’s simple: the hardest part is knowing how to cut all the vegetables.
How to Prepare Mexican Coleslaw:
- Thinly slice the cabbage.
- Grate the carrot, finely chop the red onion and chop the cilantro.
- Mix vegetables with apple cider vinegar, olive oil, cumin, ground cumin, kosher salt and pepper. Serve immediately!
store leftovers
One important note about this Mexican coleslaw: it tastes better instantly. If you want to make it, we recommend slicing the veggies and keeping the olive oil, vinegar, and spices separate. Then mix them up just before serving.
If you have leftovers, you can store them in the fridge. Coleslaw can lose some of its flavor over time, you can refresh the flavor with another squirt of vinegar, a squirt of olive oil, and a pinch of kosher salt.
How to cut cabbage
Since one of the most time-consuming parts of making this Mexican coleslaw is chopping the cabbage, here’s a trick that makes it so much easier! I used to cut it in half and then chopped it until I had “scraps”. Sometimes my knife slipped and they were super uneven!
This new method changed the game for me. Here I am in the kitchen of our house demonstrating better Way to Cut Cabbage: This is an easier way to cut cabbage for coleslaw! PS here are all of our best cabbage recipes for more ways to use this flavorful vegetable.
How to serve Mexican coleslaw
And that’s it: everything you need to know about making coleslaw! A perfect side dish for summer, this Mexican coleslaw is also great as an accompaniment to tacos. We recently served this for a patio party with our grilled shrimp tacos and it was a huge hit! Tacos are great for entertaining, especially with some frozen alcoholic beverages (right?!). Here are a few different ways to serve this coleslaw:
What else would you serve it with? Let us know in the comments below: and keep going and COLESLAW!
This recipe is…
This Mexican Coleslaw recipe is vegetarian, gluten-free, dairy-free, plant-based, vegan, and refined sugar-free.
The description
This easy Mexican Coleslaw recipe is deliciously fresh and flavorful, with cabbage, red onions, coriander and cumin. Perfect as a side dish or on top of tacos!
- 8 cups shredded cabbage (1/2 big or 1 medium kale; or make half red and half kale)
- 1 cup grated carrot (1 big or 2 medium carrots)
- 1/4 Red onion
- ½ cup finely chopped coriander
- ¼ cup Apple Cider Vinegar
- 2 tablespoons olive oil
- ½ teaspoon cumin seeds
- 1 teaspoon cumin powder
- 1 teaspoon kosher salt
- Ground fresh pepper
- Thinly slice the cabbage. Grate the carrot. Finely chop the red onion. Finely chop the coriander.
- In a medium-sized bowl, mix all the ingredients together. Taste and add additional salt or pepper if needed. Serve immediately. (Make ahead: Slice veggies ahead of time and refrigerate. Just before serving, toss in vinegar, olive oil, cumin, ground cumin, salt, and pepper. Refrigerate leftovers if you think the flavor will be refreshed add a dash of vinegar, a dash of olive oil, and a pinch of kosher salt to taste.)
- Category: garnish
- Method: Raw
- Kitchen: Mexican inspired
Keywords: Mexican coleslaw, coleslaw recipe, pickled coleslaw recipe
Looking for side dish recipes?
Aside from this Mexican Coleslaw recipe, here are a few other side dish recipes that we love:
