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A bowl of colorful coleslaw made with shredded purple cabbage, cilantro, and carrots, displayed on a wooden surface.

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
Total Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 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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