Spicy Mexican Slaw with Lime and Cilantro
Spicy Mexican Slaw with Lime and Cilantro is a perfect low-carb side dish, and this Mexican coleslaw is a salad I make over and over. And Cinco de Mayo is this weekend, and Mexican slaw is a perfect addition to a Mexican dinner.
PIN this Spicy Mexican Slaw recipe to try it later!
Cinco de Mayo is coming up, and if you’re making any kind of Mexican dinner to celebrate I want to remind you about this Spicy Mexican Slaw with Lime and Cilantro that‘s a perfect salad to serve with Mexican food. I’m not sure I could ever pick my number one favorite cabbage salad recipe, but delicious Mexican coleslaw is a salad I’ve been crazy over for years.
This recipe has so many of my favorite ingredients that when I first tried the salad I knew after one bite that I’d be making it over and over again. Since then this has become a regular offering for family parties and wedding showers, And in my family we have one bowl with cilantro and another bowl with lots of thinly sliced green onion replacing the cilantro for the ones with the anti-cilantro tastebuds.
And everyone in my family loves this Mexican slaw whether they prefer it with or without cilantro! If you like cabbage salads at all, I urge you to try this one; I bet you’ll love it just as much as I do.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- green cabbage
- red cabbage
- green onions
- chopped fresh cilantro (see notes)
- mayo
- fresh lime juice (I use my fresh-frozen lime juice)
- Green Tabasco Sauce (affiliate link), or other hot sauce
- Vege-Sal (affiliate link) or salt to taste
What gives this coleslaw recipe the Mexican flavors?
This addition of lime juice to the mayo-based dressing, chopped cilantro in the salad, and the use of Green Tabasco Sauce gives this salad plenty of Mexican flavors!
What if you don’t like Cilantro in your Mexican Coleslaw?
If you’re not someone whose tastebuds appreciate the pungent flavor of cilantro (there is a genetic component to whether or not people like it) just replace the cilantro with plenty of thinly-sliced green onion in your Mexican Slaw.
How low in carbs is the Spicy Mexican Slaw?
This slaw recipe with red and green cabbage, red onions, and spicy mayo-lime dressing has only 7 net carbs per serving.
How can you make this Mexican coleslaw into a main-dish salad?
If you want to make this Spicy Mexican Slaw into main dish salad, I would cut up 3-4 cups rotisserie chicken and marinate it in the dressing while you make the rest of the salad. Then toss the chicken into the finished salad for a perfect main dish. I wouldn’t mind some chopped avocado added as well if you’re an avocado fan.
How to make Spicy Mexican Slaw with Lime and Cilantro:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Whisk together the mayo, lime juice, and hot sauce to make the dressing. (Start with smaller amounts of lime juice and hot sauce and taste it until it seems perfect to you.)
- Thinly slice the green and red cabbage. (This is easiest and will give best results with a mandoline slicer (affiliate link).
- Chop green onions and cilantro and mix with the cabbage, then stir in just enough dressing to moisten the slaw.
- Season with salt or Vege-Sal to taste, and devour!
- This is best freshly made, but I’ve eaten leftovers for breakfast many times after they’d been in the fridge overnight, not minding at all that the red cabbage turns the salad pink when it sits. And I wouldn’t mind a bit having this in the fridge for a quick lunch!
I’m Crazy Over Cabbage Salad:
- Blue Cheese Coleslaw
- Red Cabbage Salad with Bacon and Goat Cheese
- Red Cabbage and Chicken Asian Salad
- Puerto Rican Spicy Cabbage Salad
- Chicken Cabbage Salad with Mustard
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week! If you want to make this for Weekend Food Prep, I would store the leftover cabbage and dressing separately and add dressing to each serving right before you eat it.
Spicy Mexican Slaw with Lime and Cilantro
This Low-Carb Spicy Mexican Slaw is a salad that I make all the time, and I think this Mexican coleslaw recipe this is a perfect side dish.
Ingredients
Salad Ingredients
- 4 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage (You can use all green or all red cabbage.)
- 2 green onions, thinly sliced, or more
- 1/2 cup chopped cilantro, or more (If you’re not a cilantro fan just use more green onion.)
Dressing Ingredients
- 4 T mayo (or a little more if you like your salad with lots of dressing)
- 3 T fresh lime juice; more or less to taste (see notes)
- 1/2 teaspoon hot sauce, or to taste (See notes.)
- salt to taste (I used Vege-Sal which I greatly prefer over regular salt for this salad.)
Instructions
- In small bowl or measuring cup, whisk together, mayo, lime juice, and hot sauce. (Start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)
- Thinly slice cabbage, using a mandoline slicer if you have one.
- Slice green onions.
- Wash, dry and chop cilantro. (I use a mini salad spinner to wash herbs and spin them dry.)
- Combine cabbage, green onions and cilantro in large salad bowl.
- Use a wooden spoon to mix dressing into cabbage mixture.
- Season to taste with salt or Vege-Sal (affiliate link) and serve immediately, or chill for a few hours.
- This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you’re making extra you might want to use all green cabbage, although I didn’t mind the pink color at all when I ate the leftovers!
- Another good strategy if you’re not cooking for many people is to chop the cabbage and green onion and mix the dressing for the full amount and store in the fridge, then chop cilantro and stir salad together in smaller amounts as you’re going to eat it.
Notes
If you’re not crazy about sour and hot flavors, start with a smaller amount of lime and hot sauce and add more to the dressing until it tastes good to you. I like this best with Green Tabasco Sauce (affiliate link), but I’ve made it with Sriracha Sauce (affiliate link) many times. Any hot sauce will work, but hot sauce that’s orange will turn the cabbage pink if it’s refrigerated overnight.
Recipe adapted slightly from Fine Cooking Annual 2008.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 104Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gCholesterol 4mgSodium 189mgCarbohydrates 10gFiber 3gSugar 5gProtein 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Spicy Mexican Slaw with Lime and Cilantro is a perfect side dish for most low-carb eating plans, including any phase of the original South Beach Diet, and it’s also gluten-free, meatless, and vegetarian. South Beach would prefer low-fat mayo; other low-carb diets would prefer full-fat, so take your choice on that.
Find More Recipes Like This One:
Use Salad Recipes to find more low-carb salad recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Mexican coleslaw salad was first posted in 2008. The photos were later updated, and the salad was updated with more information and the option to make it a main-dish salad in 2021. It was last updated with more information in 2024.
104 Comments on “Spicy Mexican Slaw with Lime and Cilantro”
I love chipotle in adobado and add this as the hot sauce in the recipe. Delicious and very Mexican.
That sounds like a fun variation!
Would subbing the mayo with Greek yogurt work in this recipe?
I am doubtful, but I am guessing it would make it watery to use yogurt. That’s only a guess though, let me know if you try it.
This Spicy Mexican Slaw with Lime and Cilantro seems unique, hope this recipe will make my day. Thanks for sharing this one.
I absolutely love this recipe; hope you enjoy!
did you know you made the “19 best coleslaw recipes” list on the Delish website with this recipe? Well deserved as it is yummy!
Did not know that, but thanks for telling me! I will check it out.
This is my go to slaw recipe
So glad you have enjoyed it!
I made this tonight for dinner and it exceeded my expectations! Hubby loved it too. 🙂 This will become a regular dish in our low carb life. Easy and delicious! Thank you!
So glad you enjoyed it. I have made this regularly ever since I first posted the recipe!
You must have skipped the comments because there are quite a few comments above from people who have tried it. And I have made it about 50 times myself!
I made this today! The only thing I added was a grated carrot. Amazing flavour!
So glad you enjoyed; I will have to try it with carrot!
I just made this for dinner, and have packed a bowl for lunch tomorrow. The dressing is so good, I was tempted to lick out the bowl! YUM!
Glad you liked it!
Made some slaw yesterday and it was a bit boring, since I'm just back from a trip to Peru and my fridge was a bit bare. Cilantro and some spice will made it much better next time!
I love these flavors, hope you will try it. And how fun to go to Peru!
I love lime and cilantro flavors in my salad. So I know I am going to love this salad, cannot wait to try it 🙂
Hope you enjoy Usha; I love those Flavors too!
This is my go to slaw recipe. I have a bowl in frig now. Thank you so much for this recipe.
Go-to slaw for me as well! So glad you have also enjoyed it!
Now I have an entire meal! Eachiladas and slaw, thank you. I love a new twist on a food that is simple. There was a time that I used to tell my husband I was going to write a book on slaw, sort of a foodie tour of them. Every restaurant has a different take on slaw from creamy to vinegar, from sweet to spicy, it is so versatile. Thanks for the yummy recipe can't wait to try it.
Debbie, hope you enjoy. I love this salad so much!
I LOVE making mexican slaws as a taco topping or a healthy veggie side for homemade mexican dishes. Will have to give yours a try!! My go-to:
1/3 cup fresh lime juice
1-2 teaspoon ground cumin (I sometimes do as much as a Tbsp)
2 cloves garlic, chopped
Few dashes Hot Sauce (optional)
1/2 cup olive oil
2 bags coleslaw mix
1 red bell pepper, julienned
1 bunch of scallions, thinly sliced
1 bag of matchstick cut radishes
1 bunch chopped fresh cilantro
Salt and pepper
I salt the coleslaw mix in a strainer for maybe 30 minutes to get some of the water out while I prep everything else. Mix together the first set of ingredients, put all the veg in a bowl, then combine and let it marry for at least an hour. It's just so incredibly fresh and light. Sometimes I throw in extra julienned carrots if I have them. You can also halve the recipe… I typically just use one bag of slaw with a smaller red pepper and then halve the other veggies.
Sounds good to me! I think I like any salad that has cabbage.
I've been meaning to make this for years. When I finally went to make this yesterday, I realized that I only had a little cilantro (mostly stems) left. I added them to the dressing and blended it in my mini-chopper- delish!
thanks for reposting… kind of forgot how much i love this. making it today and happen to have some pumpkin seeds sitting around.. throwing them in as well, and keeping my fingers crossed.
I love the crunch of cabbage, and this this recipe would be extremely satisfying!
We make this slaw all the time at our house. I was thrilled when I first made your recipe. I use cabbage often, in soups and things, but rarely use an entire head in one meal. So I always plan another meal that I can make this coleslaw with to use up the remainder of the cabbage.
We were out of limes once when I made it, and it just wasn't the same with lemon juice. The lime juice (and cilantro!) definitely makes the salad. Thanks for such great recipes.
I came across your blog today and enjoyed it. Is it ok if we re-post some of your entries in our newsletter? I just think a lot of the food and beverage people who visit our community would like reading some of your posts, even though they are mainly industry professionals, they are still ‘foodies’. Let me know J
Neilesh
I can't give permission for my photos and recipes to be published together in other places. I am willing to give permission for posting the photo with a link to the recipe on my site, but that's all.
True Dara, and one of the best things about cabbage is you can eat as much as you'd like!
I simply don't make slaws enough. When flavored like this one (yes, bring on the cilantro), they make a great meal, topped with chicken or fish.
I love slaws like this. I've recently started blending the cilantro, green onion, lime, mayo and a little milk or cream, along with a seeded jalapeno due to some "fussies" in the group. (I don't like onion, ciantro, etc.) The thing I noticed is how well the flavors meld when the dressing is blended together before tossing with the slaw.
Your recipe is making me hungry for tacos with cilantro slaw! I just love your recipes.
CJ I love the idea of blending all those in the dressing. (And you are so kind, thanks!)
Kalyn, my husband and I are gearing up to start the South Beach Diet soon. I am so glad to have found your site. I love to cook, so I am looking forward to continue making awesome meals while on this diet, thanks to you.
Kalyn, thanks so much for this recipe! I've posted this one in my newsletter this week for my audience. We had this last night and it totally jazzed up my leftover Tamale Pie…my husband, who is not the biggest cabbage fan, had two helpings!
Julie, that's just how I feel about this recipe as well. I must have made it more than 25 times since I posted this.
This recipe was so simple and was addicting. It seems strange to use that word about cabbage, but I kept going back to eat a little bit more. Delicious!
You're welcome. I just adore this salad.
Thank you soooooo much for this recipe it is just what I have been looking for! It is so good and easy to do 😉 thanks again
So glad you like it.
We have been searching for the perfect Mexican slaw recipe for a couple of years, and this is it!! Thanks for the great recipe…it is soooo good. I recently stumbled across your blog and am so glad I did.
Jen, I love this slaw. Can't imagine how many times I've made it. Hope you enjoy.
I was looking for a slaw recipe and this looks fantastic: both lime AND hot sauce! Thanks.
Glad to hear it was a hit. Not sure if you mean coriander the spice or coriander leaves, but if it's the leaves, that's the same thing as cilantro, just another name for it.
Made this tonight for our bonfire party to accompany baked potatoes and chilli con carne. I did swap the cilantro for coriander, but everyone loved it! Thank you 🙂
Maryl, thank you for that trick! I've never heard that before but I'll definitely try it.
I made the slaw last night. It was great! I used my mother's trick to keep the red cabbage from bleeding. After you shred the cabbage, soak it in warm water for a half hour or longer. Drain and rinse it. Let it dry or pat it dry and use it in the recipe. No weird pink color! (Works with carrots too.)
Kati, glad you liked it. I love the Sriracha in this. I think it would be good with sour cream or even Greek yogurt instead of the mayo, keep meaning to try it.
This was awesome! I think next time, I'll go the sour cream route. I used Sriracha, and it rocked! Thx.
Your mayo-free version sounds good!
Thanks, Kalyn, for the suggestions and yummy recipe. Here's what I did to make this mayo free – 3 T fresh lime juice, 2 T honey, 3 T rice wine vinegar, 1 t Dijon mustard, 1/3 cup olive oil, 1/4 t salt, 1 t chipotle chiles in adobo sauce. I made this twice this week for different events and came home each time with an empty bowl. Will definitely try it with fish tacos.
Maybe try making a spicy lime vinaigrette, replacing the mayo with olive oil, using the lime and hot sauce as in this recipe? If you try it, love to know how it turns out.
Hi Kalyn – I would love to try this recipe, but without the mayo or any dairy products. Do you have any suggestions for a vinaigrette based slaw? Thanks!
I love the sound of your spicy broccoli slaw!
I love this blog! It's totally helping me with my South Beach diet, and it encourages me to get really creative in the kitchen (which I LOVE doing).
So, I just wanted to say that I took your Mexican slaw recipe and gave it my own healthy twist. Instead of cabbage, I had a bunch of broccoli stalks leftover from some broccoli crowns I had broken down for munchies. So I ran the stalks through my food processor, along with a couple of carrots. I omitted the cilantro (unfortunately I'm one of the few that find that it tastes funky) and added sriracha, and the slaw is EXCELLENT, as well as high in fiber due to the broccoli!
Kate thanks; it's definitely one of my favorites.
I made this as a side for chicken in mole xiqueno with white rice, and man it is PERFECT!
Stef, I know what you mean about the red cabbage turning it pink! (Although it hasn't stopped me from eating the leftovers!) I like the idea of using carrot in this too; will have to try that.
It had been a long time since I'd made this once before, and I tried last night to see if I could remember how to make it, and upon review of the recipe here today, I see that I was spot on! That just shows what an easy recipe this is, if I can remember it after all that time.
I don't really like traditional cole slaw, but I love this. When I'd made it a while back, I'd mixed red and green cabbage. Since it is just my husband and I, we had leftovers, and it had all turned a bright pink overnight thanks to the red cabbage and mayo. So eating it immediately after making it definately preserves the different vibrant colors in the dish.
Last night I used only green cabbage but added a shredded carrot for some color. Everything else I did the same way. I used Texas Pete for the hot sauce. It turned out as yummy as the first time I'd made it, and it went great with our ceviche and our black bean and corn salad!
How fun! I love the sound of your variation too. Thanks for sharing.
I just made this. I made it with the pre-packaged cole slaw mix that they have at the grocery store, which also had some carrots and such. This was REALLY good. I will never eat regular cole slaw again. I forgot the green onions (woe!), nixed the cilantro, and added raisins. Twas delicious. Thanks Kalyn.
You could make it with white balsamic vinegar or rice wine vinegar, although it wouldn’t be quite the same. You’re right that what makes this special is the lime juice so try it again that way when you have some limes.
Yum, this sounds so good! I have everything that I need except lime juice. I know this is probably crucial, but I hate to make a run to the store. Is there any substitution you think I could make or just omit?
Lara, thanks. And you really can do it for the rest of your life. (Of course every so often you will go off the wagon and eat things that aren’t really allowed, but then just start right back again!0
I am a new reader and I just love your blog! It has become my go-to source for encouragement and recipes (I’m in week 2 of Phase 1). Thanks for another great recipe! Even my picky 11yo loves this coleslaw 🙂 You make me feel like I can really do this for the rest of my life!
yum, i’m such a cabbage fan and this slaw looks great!
Your slaw looks so colorful. Love those combination
I have to try this one some time with fish tacos as everyone seems to be suggesting. Here is a good, healthy fish taco recipe http://www.chefmd.com/recipe_display.php?id=44 Like you said cabbage is a nutritional powerhouse; it’s been associated with a 40% reduced risk of ovarian cancer. Pretty good for colorful cabbage and tacos.
Never tire of cabbage. I need to use more of it. I like the idea of just having it on hand and tossing it in whenever…
I wouldn’t salt/wilt it either…
Crunchy is always best.
I’m going to plant my cilantro soon…We’ll see….
Gorgeous coleslaw! As my father was recently diagnosed with diabetes so I can see myself trying a lot more of your healthier and low GI recipes for him 🙂 This may be the start as he adores coleslaw!
Lime and cilantro, my two favorites! Can’t wait to try this!
I’m a big fan of cruciferous veggies also! But I don’t have a lot of time to cook, so every week or so I buy a bag of red and green shredded cabbage and a bag of shredded broccoli. I mix the two together and dump a bit of Marazetti coleslaw dressing on top. Then I’m ready to eat lunch or fast snacks for the rest of the week!
I love this, there can never be enough slaw recipes in my opinion. It sounds fresh, crunchy and delicious.
KBo, thanks for the feedback. I think hot pepper flakes is a great idea!
You are so right about every ingredient being perfect! I made this last night and also added some red pepper flakes in addition to a few drops of hot sauce…it was perfect!
I will definitely make this again, thanks for the recipe.
I enjoyed visiting your blog– wonderful flavors!
Stephanie, so glad to hear you liked it, and thanks for the nice feedback!
thanks so much– i made this straightaway last night with some blackened chicken breasts– it is my new favorite! i love your site!!!! i am on SBD and you inspire me everyday. thanks!
Oh Kalyn, the ingredients are also favorites of mine especially lime & cilantro (coriander). Yum & colorful to boot! Cheers!
You know… I never, ever make slaw because my hubby doesn’t like to eat it, but maybe if i try something different like this! It looks so good!
This sounds like a perfect dish to sit down with on the upcoming warm spring nights!
Slaw is something I grew up thinking I didn’t like. Now it’s a favorite that we have all year almost once a week. I’ll have to try this one. Lime and cilantro that’s got to be a winner! I’ve gotten pretty good at making just what the two of us will eat as we like it crispy!
Wonderful looking salad! I seem to always prefer cabbage over lettuce these days just because it lasts longer! Thanks so much for including my recipe too!
I’m just so happy that people are liking the sound of this because I was worried I was getting in too much of a cabbage rut!
Doren, can’t think of any reason that coleslaw wouldn’t work, although I think freshly cut cabbage is a bit crisper. I’m sure it would still be delicious though!
sounds great. any reason we couldn’t do it with bagged shredded cabbage, sold in the stores as cole slaw mix?
This slaw does sound good! Nice and fresh and healthy. And just look at those vibrant colours!
You bet I’m going to be making this! Thank you!
Hi Kalyn,
I may have to make some of this slaw… it sounds and looks delicious!
looks absolutely lovely. i was thinking just this afternoon that it’s been ages since I had a good slaw salad and here you are reading my mind!
that sure looks colorful! and yes, anything raw has to be nutritious:)
I love the idea of a slaw with lime and cilantro. I’m adding this (link) to my post Snappy Crunchy Cole Slaw!
Bee, that would definitely work. (Unfortunately, I’m a bit of a mayo freak.)
Zoe, can’t see any reason Napa Cabbage wouldn’t be great in this. Hmm, maybe I’ll try it too.
Sue Bette and Maria, I thought of fish tacos when I was writing this up!
Brendalou, great idea and fun hearing from someone else who loved the recipe.
Kalyn, I made this salad almost exactly as you did last week with the addition of some cubed grilled chicken and some kidney beans for my dinner. It was awesome.
I can’t wait to make this slaw with fish tacos! Yum!! Thanks Kalyn!
Do you think this would work with napa cabbage? I have half a head I need to use up.
I am making fish tacos tonight and this is a perfect side dish recipe!
Thanks Kalyn!
lovely blend of flavours. we replace mayo with low-fat yogurt/sour cream sometimes.
Peter, that’s just how I felt when I spotted the recipe!
Magpie, thanks. This kind of feedback means a lot to me.
I just wanted to say that I really enjoy your blog. Almost every single recipe is something that I want to make or have made, and you’re always giving nice health tips. Thank you!
You had me with lime and cilantro. I can almost taste the crunchiness. Great slaw Kalyn.