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

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.

Why should you try it?

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 chillies (optional).

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.

Mexican Seasoning

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

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.

How To Store

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.

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 or Chicken Enchiladas. It goes well in any sandwich, or on the side of some grilled chicken at a BBQ.

Extra 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.

Want to try some other Slaw recipes? How about these:

Broccoli Slaw
Crunchy Asian Slaw
No Mayo Coleslaw

If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

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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.

4.94 from 63 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
• 0.5 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 yogurt

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 yogurt, 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.