Mexican Coleslaw with Cilantro Lime Dressing is easy, fresh and flavorful. Tastes great in tacos, shrimp burritos or as a healthy side to Mexican feasts.
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How To Make Mexican Coleslaw
Mexican Coleslaw is a blend of shredded cabbage, onion and cilantro that is tossed in a lime and olive oil vinaigrette. It is super easy and so delicious either by itself or with all kinds of Mexican dishes. To make this slaw follow these steps:
- Whisk together olive oil, lime zest, lime juice, salt, pepper and chili powder.
- Shred cabbage and add to vinaigrette.
- Prepare onion and cilantro. Add to vinaigrette.
- Toss together until all the veggies are coated.
Additional Ingredient Options
Recipes like this coleslaw work beautifully by personalizing with your favorite ingredients. Here are a few options that taste amazing.
- Grilled corn
- Black beans
- Grilled steak
- Grilled Shrimp
- Red cabbage
- Sliced Jicama
- Grilled chicken
Pro Tip: Double the dressing if more than 2 additional ingredients are added.
A Word About Salt and Iodine Excess
I was recently diagnosed with hypothyroid on my way to full blown Hoshimotos (which is basically when your body attacks your thyroid). Luckily I found Dr Alan Christianson a few days after the diagnosis and his powerful work on iodine excess. Long story short, I was way over doing it on iodine and the salt I was using was a huge contributor. On his suggestion I immediately purchased this AMAZING salt and within a week I started to notice huge improvements in how I felt.
*Interest in learning more about reversing thyroid disease? Find his new book Thyroid Reset Diet here.
How To Choose the Best Olive Oil
Here is the truth for most Americans, choosing a good quality olive oil is challenging for most of us. However, here are two tips that help.
- For salads, nothing beats extra virgin olive oil.
- Good quality olive oil should have an expiration date on it. This is because real olive oil has a short life span. In other words, if your olive oil doesn’t have an expiration, it is probably not real olive oil.
What to Serve with Mexican Coleslaw
Needless to say, this coleslaw is perfect in Baja Chicken Tacos or as a replacement for the creamy coleslaw in Shredded Beef Tacos. Also, since I am being extremely cautious with dairy right now, I adore it with my Tortilla and Beans recipe. Additionally, for a complete comfort meal you can’t beat this coleslaw inside Homemade Tortillas with Carne Asada. Or if your looking for a healthier comfort meal, leave off the tortillas, keep the carne asada and add in pepitas (aka pumpkin seeds) for a really fun dinner salad.
If you enjoyed this Coleslaw please let me know by leaving a comment and review below. Doing so helps to encourage others to make the recipe also. Thank you!
Mexican Coleslaw with Cilantro Lime Dressing
- 4-5 cups shredded cabbage *about 1/2 med cabbage or about 14 oz
- 1 sm red onion *cut into strips, about 1 cup
- 1 sm bunch cilantro *chopped, about 1- 1 1/2 cups
- 1/3 cup extra virgin olive oil
- 1 lime zested *see note 1
- 1/4 cup lime juice
- 1/2 tsp sea salt *see note 2 below for low iodine salt
- 1/8 tsp black pepper
- 1/4 tsp chili powder *from real ground chilis, see note 3 below
- In a large mixing bowl whisk together oil, lime zest, lime juice, salt, pepper and chili powder.
- Add in shredded cabbage, red onion and cilantro. Toss well.
- Adding in the lime zest intensifies the lime flavor making this dressing out of this world. This tool does an excellent job of zesting.
- If using this amazing tasting low iodine salt, increase total amount to 1 tsp. This is because the salt flakes measure differently than traditional salt.
- Most chili powders are a blend of spices. For a more authentic flavor use pure ground chili powder like this one.