Mexican Coleslaw

mexi cole slaw

Coleslaw is the name-of-the-game when it comes to a perfect side for summer meals.   This slaw is easy to mix up & is ready after just 45 minutes in the refrigerator.  That's right, no slaving over the stove for a side dish that is full of healthy veggies!  Just mix up the dressing, pour it over the slaw mix & voila!  You have an amazing dish ready to go!

This coleslaw is classic in the sense that it uses a traditional cabbage mix, but the flare of the cilantro, lime & green onions gives it the greatest Mexican flavor that pairs perfectly with fish tacos or street tacos

mexi slaw 2

Mexican Coleslaw


 8 cups of shredded red & green cabbage mix*

1/3 cup cilantro, chopped

1/3 cup green onions, chopped

1 clove garlic, minced

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon stone ground mustard

1 tablespoon coconut nectar

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cumin

zest from 1 lime


place the cabbage, cilantro & green onions in a large bowl, preferable with a seal tight lid.

whisk all the remaining ingredients in a small bowl & pour over cabbage mixture.

toss well, making sure to coat all the veggies.  cover tightly & place in refrigerator for 45 minutes before serving.

this slaw is best eaten immediately but it will keep well for about 48 hours.


* a 16 ounce bag of pre-cut slaw mix works perfectly for this recipe.  you can see in the picture there are little pieces of carrot mixed in with the bag I bought!  Save time when you can & buy a pre-mixed slaw bag or chop it up yourself.  either way, it will be tasty!

Love, Cara