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    Home » Cold Salads

    Mexican Coleslaw

    Published: Jun 14, 2022 by Jessica Fisher

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    Jump to Recipe Print Recipe

    Enjoy a simple, make-ahead side dish that mixes up in minutes with this Easy Mexican Coleslaw recipe. Make coleslaw Mexican? Yep! Coleslaw is such an easy, affordable salad, why not incorporate some of your favorite southwest flavors such as cilantro, lime, chile, and cumin?

    This Mexican Coleslaw is delicious as a side dish to Huevos Rancheros or filling for Shrimp or Fish Tacos, or you can serve it as a hearty main dish salad with some grilled chicken or black beans mixed in.

    closeup shot of Mexican coleslaw in large metal bowl. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • More Great Cold Salads
    • Tell us what you think!
    • Mexican Coleslaw

    Beans and rice are a cheap easy meal for me to make. During lean times, we’ve enjoyed some kind of Mexican food or bean dish several times per week. What makes this so delicious and a welcome meal even with things are tough are the toppings!

    Loading up our plates with chips, salsa, and Mexican Coleslaw, all very affordable to make homemade makes eating good cheap eats easy as well as delicious!

    Why Make This

    It’s super affordable. Cabbage, carrots, and radishes are some of the cheapest veggies you can find, inflation or not. Together they make a nutrient-rich Mexican Coleslaw that costs just pennies a serving.

    It’s very make-ahead. It’s a beautiful thing when you can make a cabbage salad that tastes just as good the second night — if not better — as it did the first night you served it. You’re going to love this easy Mexican Coleslaw.

    It’s quick and easy to make. Coleslaw mix, a bag of shredded cabbage and carrots, is a quick shortcut. You can mix up the homemade dressing in minutes and quickly toss it with the veggies.

    Ingredients

    Here’s what you’ll need to make this easy Mexican Coleslaw:

    ingredients for Mexican coleslaw laid out on a black table top.

    shredded cabbage – this is the base of most coleslaws. I like to grab a bag of coleslaw mix to make this easy, but head cabbage will be slightly cheaper per ounce.

    carrots – Sliced carrots add texture to the salad. In a pinch you can buy carrot coins at the grocery store to speed up this salad.

    onion – I like to use green onion, but you can use red onion if you prefer.

    radishes – Radishes add texture as well as a little spice to the coleslaw. If you find watermelon radishes, they will make the dish extra pretty.

    cilantro – Cilantro is ubiquitous in Mexican food, however, if you don’t have cilantro or don’t care for it, you can use chopped fresh parsley instead.

    lime juice – I like to use lime juice in the homemade dressing, but you can also use apple cider vinegar as a pantry stable alternative.

    garlic – Fresh garlic is a must in this dressing.

    spices – Similar to taco seasoning mix, this salad calls for spices such as ground cumin, ground chile (or chile powder), salt, pepper, and a pinch of sugar to round things out. Make sure your chile powder doesn’t have other things added to it.

    oil – I use a neutral oil, like avocado, but you can use olive oil if you prefer. For a creamier coleslaw, add a tablespoon or two of sour cream or

    Variations

    If you like, you can stir in other chopped vegetables, like cucumber, red pepper, tomato, or jalapeño. Corn kernels or black beans are a nice addition as well.

    Step-by-Step Instructions

    Here’s how to make Mexican Coleslaw:

    dressing ingredients in metal bowl.
    whisked dressing in metal bowl.
    salad ingredients added to the bowl with dressing.
    tossed Mexican coleslaw in bowl with black spatula.
    1. In the salad bowl, combine the lime juice, garlic, cumin, chile powder, salt, pepper, and sugar. Add the olive oil and mix well.
    2. Add the cabbage, carrots, scallions, radishes, and cilantro. Toss gently. Serve immediately or refrigerate until ready to serve.

    FAQs

    Where does coleslaw originate?

    The word coleslaw comes from the Dutch koolsla which means “cabbage salad”. It is made of shredded cabbage and a dressing, either mayo-based or vinaigrette. Other vegetables can be added.

    What is Mexican coleslaw?

    Mexican coleslaw is a cabbage salad featuring spices and flavors common to Mexican cuisine, such as cumin, ground chile, lime, and cilantro. It is delicious for topping fish tacos or enjoying as a side dish.

    Why is my coleslaw fizzy?

    Fizzy coleslaw has started to ferment, as cabbage does in the process of making sauerkraut. It is best to discard fizzy coleslaw.

    dinner table set with bowl of Mexican coleslaw, platter of grilled chicken, and platter of grilled mini peppers.

    More Great Cold Salads

    • Cranberry Chicken Salad
    • Pear Salad with Blue Cheese
    • Coleslaw with Apples and Almonds
    • White Bean Salad Recipe

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    overhead shot of mexican coleslaw in large white bowl with serving spoon.
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    5 from 3 votes

    Mexican Coleslaw

    Enjoy a simple, make-ahead side dish that mixes up in minutes with this Easy Mexican Coleslaw recipe that incorporates some of your favorite southwest flavors such as cilantro, lime, chile, and cumin.
    Prep Time10 mins
    Total Time10 mins
    Course: Salad
    Cuisine: American
    Diet: Vegan, Vegetarian
    Servings: 8
    Calories: 101kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Equipment

    • large mixing bowl
    • cooking tongs
    • wire whisk

    Ingredients

    • ¼ cup lime juice or apple cider vinegar
    • 1 clove garlic minced
    • ¼ teaspoon ground cumin
    • ¼ teaspoon chile powder
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • pinch sugar
    • ¼ cup neutral oil
    • 1 lb thinly sliced green cabbage or a bag of coleslaw mix
    • 2 carrots sliced into coins
    • 3 green onion sliced
    • 3 radishes sliced
    • ¼ cup fresh cilantro (chopped)
    US Customary – Metric

    Instructions

    • In the salad bowl, combine the lime juice, garlic, cumin, chile powder, salt, pepper, and sugar. Add the olive oil and mix well.
    • Add the cabbage, carrots, scallions, radishes, and cilantro. Toss gently. Serve immediately or refrigerate until ready to serve.

    Notes

    Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 2 days for best texture. If you know you want to prep it longer in advance, store the salad ingredients and the dressing separately.
    Variations: If you like, you can stir in other chopped vegetables, like cucumber, red pepper, tomato, or jalapeño. Corn kernels or black beans are a nice addition as well.

    Nutrition

    Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 282mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3258IU | Vitamin C: 45mg | Calcium: 57mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on January 30, 2013. It has been updated for content and clarity.

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    Comments

    1. Alisha

      February 09, 2016 at 11:04 am

      I’m making this tonight. My family will be having tacos but I was planning on a taco salad and since I’ve had a head of cabbage in the fridge since January so I need to use it. I think I’ll use this as the base and add some black olives too. I don’t have any radishes.

      Reply
      • Jessica Fisher

        February 09, 2016 at 12:23 pm

        This is a great base for taco salad. One of my faves.

        Reply
        • Alisha

          February 09, 2016 at 6:52 pm

          It was really good! My new go to for taco salad. I added some black beans, black olives and crumbled goat cheese. I can’t wait to eat the left overs tomorrow.

        • Jessica Fisher

          February 09, 2016 at 6:54 pm

          Great!

    2. Donna

      February 06, 2013 at 3:02 pm

      This salad looks amazing and I hope to make it soon, but I miss new posts! I think I got addicted to hearing from you everyday during the pantry challenge!!

      Reply
      • Jessica

        February 07, 2013 at 9:43 am

        I miss new posts, too! I’ve been swamped this past week with life. Hoping to share new stuff by the weekend!

        Reply
    3. Natalie

      February 04, 2013 at 7:30 am

      Looks great, I am obsessed with cumin!

      Reply
    4. Lori

      February 03, 2013 at 7:06 pm

      I was so excited I received radishes & cabbage in my co-op basket yesterday. Definitely going to be making this salad/slaw this week.

      Reply
    5. Brooke Kingston

      February 03, 2013 at 7:48 am

      We loved this with your Mexican Beef Tortas…had it for dinner and everyone raved! This slaw is lovely; colorful, flavorful and so crunchy!

      Reply
      • Jessica

        February 04, 2013 at 8:31 am

        @Brooke Kingston, that sounds like a great combination! Now to find chuck roast on sale so I can make tortas again.

        Reply
    6. KimH

      January 31, 2013 at 8:21 am

      That sounds & looks amazing.. M’honey will just have to do without since he doesnt like cumin or cilantro.. but my palate will be doing a happy dance. 🙂 Thanks for sharing your great salad!

      Reply
    7. meg

      January 31, 2013 at 6:21 am

      yum, what a great way to use up some red cabbage I have – and might just use parsley instead of cilantro – after all we still are on the LAST day of the pantry challenge! 🙂

      did cave though — gonna try again in Feb!

      Reply
    8. Julie

      January 31, 2013 at 6:18 am

      Thank you, Jessica for posting this. Gives me a more specific plan for the head of cabbage that I am sure will come my way with this year’s CSA share. Loving the inspiration.

      And continuing in the vein of the Pantry Challenge, husband and I made a dinner of leftover Hubbard squash puree and arborio rice–the resulting risotto was good and filling. Perfect one pan dinner for a night when boy is not home to eat with us. I will either need to bake with the rest of the squash or put it in the freezer for future inspirations. Either way, we will use it. I absolutely cannot stand letting fresh produce go bad and have to be thrown out.

      Reply
      • Jessica

        February 04, 2013 at 8:30 am

        @Julie, I think that’s the trick to making a CSS work — having great recipes.

        Reply
    9. [email protected]

      January 31, 2013 at 5:49 am

      It’s SO PRETTY! And looks yummy, too! : )

      Reply
    10. Laurie

      January 30, 2013 at 9:01 pm

      Don’tcha know I’ll be making this tomorrow! I have the same ingredients in my crisper (I need to pick up some cilantro on the way home). What a crazy week this has been for me. I haven’t cooked one night. Leftovers and Costco have provided our meals and the free pizza I scored from Target tonight (a red card reward). Four straight days of putting on workshops has left me totally blotto at the end of each day. Thank goodness my dh isn’t a demanding soul.

      Reply
      • Laurie

        February 01, 2013 at 8:09 pm

        @Laurie, I made this tonight and it was a hit with the family. We’ll be eating the leftovers for lunch tomorrow, yum. (I think I need to toss my cumin and buy some fresh as the taste wasn’t as prominent as I would have liked)

        Reply
        • Jessica

          February 04, 2013 at 8:29 am

          @Laurie, glad you liked it!

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