Mexican Coleslaw

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 yoghurt based dressing with cumin, chilli and paprika. Add it to tacos, burgers, salads and sandwiches.

What Is Mexican Coleslaw?

Coleslaw is a must at any BBQ or summer event, 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.

What makes it Mexican? We mixed all our favourite Mexican flavours, like chilli, cumin, lime, paprika and coriander in to some yoghurt 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.

No Mayo Coleslaw

Although I like regular coleslaw just as much as the next person, I find the mayonnaise way too overpowering and I just end up feeling a bit queasy after.

I prefer coleslaw that has a vinegar base and a little bit of creaminess, rather than just all creamy as I think it allows for the other flavours to come through. With a Mexican flavoured coleslaw, it is all about allowing the flavours to shine. We went with Greek yoghurt instead of mayo, so you still get some creaminess, but it isn’t overpowering.

There really isn’t a whole lot of effort that needs to go in to this recipe, as it’s one of those “chop everything up and throw it in to a bowl and mix” kind of things. Aren’t they the best recipes?

If you want something easy to take to a party to add to the buffet table, or a side to take to a BBQ, this is perfect. We have made this for so many different people and everyone loves it and I always wish I had made more.

Coleslaw is seen as being a really unhealthy side dish, but it doesn’t have to be that way. With our lighter yoghurt based dressing and a tonne of crunchy veg, you have yourself a filling and light side dish that is packed with vitamins.

Our Mexican coleslaw has plenty of crunch from the cabbage, carrots and spring onions and then loads of zesty flavour from the lime and a little kick from the chilli and paprika. Make a batch today and enjoy finding lots of different ways to use it.

How Spicy Is Mexican Coleslaw?

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 firey hot coleslaw.

What To Serve It With

The beauty of this is there are so many different things you can serve it with. Add some crunch to Mexican Bean Burgers, pack out these Chicken Tacos with it, or just serve it on the side of this Mexican Pizza. It goes well in any sandwich, or on the side of some grilled chicken at a BBQ.

How To Make Mexican Coleslaw:

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 chilies (optional).

Other Coleslaw Recipes To Try:

Broccoli Slaw
Super Seeded Slaw
Cranberry Pecan Slaw
Crunchy Asian Slaw

Some extra tips for this Mexican Coleslaw:

• Make this a more filling side dish by adding some black beans or grilled corn.
• If you don’t like the tartness of Greek yoghurt, you could swap it for mayo in the dressing, but it would change the nutritional value considerably.

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Mexican Coleslaw

All of your favourite Mexican flavours mixed in to a healthier and lighter coleslaw. Add it to tacos, burgers, salads and sandwiches. This is a side dish you need to try.

4.96 from 62 votes

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Course: Side Dish

Cuisine: Mexican

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4

Calories: 93kcal

Ingredients

UK measures - US measures

For the slaw:

• 2 Carrots peeled
• 400 g White cabbage
• 4 Spring onions (scallions) finely sliced

For the dressing:

• 1 tbsp Olive oil
• 2 tbsp Cider vinegar
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tbsp Fresh coriander (cilantro) chopped
• 1 Clove of garlic crushed
• 1 pinch Sea salt and pepper
• 1 Lime juice only
• 2 tbsp Greek yoghurt

To serve:

• 1 Red chilli Finely sliced

Instructions

• Shred the carrot, white cabbage and put in a large bowl with the chopped spring onions (scallions).
• Combine the dressing ingredients in a separate bowl.
• Add the dressing to the salw mixture and mix well.
• Serve with sliced chillies (optional).

Notes

• Make this a more filling side dish by adding some black beans or grilled corn.
• If you don't like the tartness of Greek yoghurt, you could swap it for mayo in the dressing, but it would change the nutritional value considerably.

Nutritional Information

Serving: 1serving | Calories: 93kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 125mg | Potassium: 293mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5500IU | Vitamin C: 42.9mg | Calcium: 70mg | Iron: 0.9mg

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DisclaimerThe 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.