Mexican Slaw with Cilantro & Lime

This tangy, creamy slaw is a perfect side for tacos, grilled meats, or anything needing a bright, crunchy counterpoint. Loaded with herbs, toasted spices, and citrus.

Why You'll Love Mexican Slaw with Cilantro & Lime

Crunchy, creamy, and citrusy with a subtle kick-this slaw brings major flavor with minimal effort. It's the perfect side for tacos, grilled meats, or even spooned on top of a grain bowl. Bonus: it's endlessly riffable.

Tips and Tricks

• Shred your cabbage as thinly as possible for the best texture and flavor absorption.
• To mellow out red onion, soak it in cold water for 10 minutes before adding.
• Toast and grind your spices fresh-this adds real depth and complexity to the slaw.
• Let the slaw chill for 30 minutes before serving to allow the flavors to meld.
• Double the batch-it holds well in the fridge for a few days and is super versatile.

Variations

• Add shredded carrot or jicama for extra crunch and sweetness.
• Swap the lime juice for a mix of lime and orange juice for a more complex citrus vibe.
• Use Greek yogurt instead of mayo for a tangier, lighter version.

Substitutions

• Use green onion instead of red onion for a milder flavor.
• Replace kewpie mayo with any high-quality mayonnaise or vegan mayo of your choice.
• If jalapeño isn't your thing, sub with a pinch of crushed red pepper flakes for a milder heat.

Best Served With

• Fish tacos
• Carnitas or grilled chicken
• Mexican rice and beans
• Breakfast burritos or avocado toast

How to Store Leftovers

• Store in an airtight container in the fridge for up to 3 days. The slaw may release some liquid, so give it a quick toss before serving again.

Common Questions

Mexican Slaw with Cilantro & Lime

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This tangy, creamy slaw is a good side for tacos, grilled meats, or anything needing a bright, crunchy counterpoint. Loaded with herbs, toasted spices, and citrus.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb cabbage thinly sliced, ~4-5 cups shredded
• ¼ cup red onion very thinly sliced, or ½ cup green onion
• 1 cup cilantro chopped, thin stems OK
• 1 tablespoon jalapeño finely chopped, more to taste
• 1 tablespoon lime zest
• ¼ cup lime juice or more to taste
• 2 tablespoon olive oil
• kosher salt to taste
• 1 teaspoon cumin toasted and ground
• ½ teaspoon coriander toasted and ground
• freshly ground black pepper to taste
• 2-3 tablespoon kewpie mayo

Equipment

• Large Mixing Bowl
• Salad tongs or serving spoon
• Citrus zester
• Measuring spoons
• Small Skillet
• Mortar and pestle or spice grinder
• Chef's knife or mandoline

Method

 

1. Thinly slice the cabbage using a knife, mandoline, or food processor with a grater attachment.
2. Toast cumin and coriander in a dry skillet over medium heat until fragrant, about 1-2 minutes. Transfer to a mortar and pestle or spice grinder and grind finely.
3. In a large bowl, add kewpie mayo, lime zest, lime juice, olive oil, salt, pepper, ground spices, jalapeño, onion, and cilantro.
4. Add the cabbage and toss thoroughly until evenly coated.
5. Taste and adjust seasoning with more lime juice or salt if needed.
6. Chill in the fridge until ready to serve.

Notes

Storage: Holds up better than most dressed salads since cabbage is sturdy. Keep in an airtight container in the fridge for up to 2 days; it releases some liquid as it sits, so give it a toss before serving again.

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