Best 9 Mexican Slaw Recipes

**Mexican Slaw: A Refreshing and Flavorful Twist on a Classic Dish**

Mexican slaw is a vibrant and flavorful dish that adds a Mexican flair to the classic coleslaw. This refreshing salad is made with a combination of shredded cabbage, carrots, red onions, and cilantro, tossed in a tangy dressing made with mayonnaise, sour cream, lime juice, and Mexican spices like chili powder, cumin, and paprika. The result is a delicious and versatile side dish that pairs perfectly with tacos, burritos, grilled meats, or fish.

**Three Unique Recipes for Mexican Slaw:**

1. **Classic Mexican Slaw:** This recipe is a straightforward version of Mexican slaw that uses a simple dressing made with mayonnaise, sour cream, lime juice, and Mexican spices. It's a great basic recipe that can be customized to your liking.

2. **Creamy Avocado Mexican Slaw:** This recipe adds creamy avocado to the classic Mexican slaw dressing, creating a rich and flavorful salad that's perfect for potlucks and picnics.

3. **Black Bean and Corn Mexican Slaw:** This recipe incorporates black beans and corn into the slaw, adding a hearty and nutritious twist to the classic dish. It's a great option for a complete meal or a side dish that can stand on its own.

Let's cook with our recipes!

MEXICAN COLE SLAW (NO MAYONNAISE)

Mexican Cole Slaw (No Mayonnaise) image

This is a great tasting, easy to make salad that goes well by itself or on tacos! You can even simplify things even more by buying the bagged, ready to go cole slaw mixes in your grocer's produce dept. Try adding some thinly sliced jicama! Source: Eating Well

Provided by FLUFFSTER

Categories Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

6 cups green cabbage, sliced very thinly (about 1/2 head)
1 1/2 cups peeled and grated carrots (2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

Steps:

Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Nutrition Facts : Calories 53, Fat 3.5, SaturatedFat 0.5, Sodium 99.1, Carbohydrate 5.4, Fiber 2, Sugar 2.8, Protein 0.9

MEXICAN JICAMA SLAW

Mexican Jicama Slaw image

Make and share this Mexican Jicama Slaw recipe from Food.com.

Provided by dicentra

Categories Mexican

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
3 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
2 cups finely sliced jicama

Steps:

In food processor, process olive oil, lime juice, chili powder, cumin and salt. Transfer to bowl.
Add jicama to dressing and toss until well coated. Cover and set aside for 10 minutes until softened.

Nutrition Facts : Calories 599.1, Fat 54.9, SaturatedFat 7.6, Sodium 639.8, Carbohydrate 28.6, Fiber 14, Sugar 5.7, Protein 2.6

SPICY MEXICAN CABBAGE SLAW

Spicy Mexican Cabbage Slaw image

Chipotle chile and cumin liven up crunchy coleslaw. Assemble it in 20 minutes, then chill to blend the flavors.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise or salad dressing
1 chipotle chile in adobo sauce (from 11-oz can), chopped
1 tablespoon lime juice
2 teaspoons sugar
1/4 teaspoon ground cumin
3 cups coleslaw mix (from 16-oz bag)
1 chayote squash, unpeeled, cut into 2x1/8x1/8-inch strips (1 1/2 cups)
1/2 cup julienne (matchstick-cut) red bell pepper strips (2x1/8x1/8 inch)
1/4 cup very thin short red onion strips
1/4 cup chopped fresh cilantro

Steps:

In small bowl, mix dressing ingredients.
In large bowl, mix salad ingredients. Add dressing; toss to coat. Cover and refrigerate at least 1 hour before serving to blend flavors.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 4 g, TransFat 0 g

MEXICAN STYLE SLAW

Mexican Style Slaw image

Provided by Marcela Valladolid

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons soy sauce
2 small limes, juiced
1 tablespoon toasted sesame oil
1 tablespoon sugar
1 dried arbol chile or any small, spicy red dried chile, stemmed, seeded, and cut into rings
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups shredded peeled jicama (from 1 small jicama)
3 medium raw beets, peeled and shredded
1 cucumber, peeled, seeded, and grated or thinly sliced

Steps:

Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, chile, salt and pepper in a medium bowl.
Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold.

MEXICAN STYLE JICAMA COLE SLAW

Mexican Style Jicama Cole Slaw image

A different and very tasty slaw. I loved this when I tasted it in a restaurant in Puerta Vallarta. This is my version.

Provided by Vicki in AZ

Categories Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

5 cups grated cabbage
2 cups grated carrots
2 cups peeled and julienned jicama
1 cup chopped fresh cilantro
1/2 cup yellow mustard
1/2 cup catsup
4 tablespoons white vinegar
2 teaspoons sugar
1 minced garlic clove
salt & pepper

Steps:

Blend all dressing ingredients in a food processor.
Pour over vegetables and mix well.

Nutrition Facts : Calories 58.7, Fat 0.4, Sodium 253.4, Carbohydrate 13.4, Fiber 3.6, Sugar 8.1, Protein 1.6

MEXICAN CILANTRO SLAW

Mexican Cilantro Slaw image

You have to learn to love cilantro - this slaw is great with pork, lamb, chicken or seafood. It is a crisp do ahead salad.Look at the calories for this slaw and it tastes great!

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups green cabbage, very finely shredded
3 cups red cabbage, finely shredded
1 cup cilantro, firmly packed,minced
1/4 cup lime juice
1 tablespoon honey
1 tablespoon water
1/2 teaspoon cumin seed
salt
pepper

Steps:

Mix all the ingredients.
Season to taste.
Refrigerate for up to 4 hours, covered.

SPICY MEXICAN SLAW WITH LIME AND CILANTRO

SPICY MEXICAN SLAW WITH LIME AND CILANTRO image

Categories Salad

Number Of Ingredients 9

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
1/2 cup chopped cilantro (or more)
4 T mayo
3 T fresh lime juice (more or less to taste)
hot sauce to taste (I used about 1/2 tsp. green Tabasco sauce)
salt to taste (I used Vege-Sal)

Steps:

Thinly slice cabbage, using a mandoline or food processor if desired. Slice green onions, and 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. In small bowl, wisk together, mayo, lime juice, and hot sauce. (You may want to 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.) Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.

QUICK CURTIDO (MEXICAN CABBAGE SLAW) RECIPE - (4.4/5)

Quick Curtido (Mexican Cabbage Slaw) Recipe - (4.4/5) image

Provided by JJL9

Number Of Ingredients 7

Ingredients

1/2 small (2-pound) green cabbage, cored and very thinly sliced (about 4 cups)
1/2 medium white onion, peeled and very thinly sliced (about 1/2 cup)
2 carrots, peeled and shredded (about 1/2 cup)
1 small jalapeño, ribs and seeds removed, minced (optional)
3 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt

Steps:

In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.

MEXICAN SLAW

MEXICAN SLAW image

Categories Salad Vegetable Side Low Cal

Yield 6 people

Number Of Ingredients 16

Ingredients

1 6-in corn tortilla, cut into thin strips
Nonstick cooking spray
1/4 t chili powder
3 c shredded gr cabbage
1 c shredded red cabbage
1/2 c shredded carrots
1/2 c sliced radishes
1/2 c corn kernels
1/4 c coarsely chopped cilantro
1/4 c lot far mayo
1 T fr lime juice
2 t cider vinegar
1 t honey
1/2 t ground cumin
1/4 t salt
1/4 t pepper

Steps:

Preheat oven to 350. Arrange tortilla strips in even layer on nonstick baking sheet. Spray strips with cooking spray and sprinkle with chili powder. Bake 6-8 minutes to crisp. Combine cabbage, carrots, radishes, corn, and cilantro in large bowl. Combine mayo, lime juice, vinegar, honey, cumin, salt & pepper in small bowl. Add mixture to cabbage and toss to coat. Top with tortilla strips.

Tips:

For the best flavor, use fresh, crisp cabbage and carrots.
Shred the cabbage and carrots finely, so they absorb the dressing well.
Use a variety of colors of cabbage, such as green, red, and purple, to make the slaw more visually appealing.
Add other vegetables to the slaw, such as shredded bell pepper, jicama, or radishes.
Use a creamy dressing, such as mayonnaise or sour cream, to bind the slaw together.
Add a little bit of lime juice or vinegar to the dressing to brighten the flavors.
Season the slaw with salt, pepper, and cumin to taste.
Chill the slaw for at least an hour before serving, so the flavors have time to meld.
Serve the slaw as a side dish with tacos, burritos, or enchiladas.

Conclusion:

Mexican slaw is a refreshing and flavorful side dish that is perfect for any Mexican meal. It is easy to make and can be customized to your own taste. With its bright colors and tangy dressing, Mexican slaw is sure to be a hit at your next party or gathering.