Mexican Coleslaw Salad

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Our zesty Mexican Coleslaw Salad recipe has crunchy veggies, tangy dressing & a hint of heat. It makes a great side dish or taco topping.

Finding quick, easy, and healthy meal options that the whole family will love can be a real challenge. Our Mexican Coleslaw Salad recipe takes just 20 minutes to prepare, leaving you with more time to enjoy with your family.

Packed with fresh, crunchy veggies, beans and a tangy citrus vinaigrette, this delicious side dish is not only nutritious but also bursting with flavor. Bring a fiesta to your dinner table or next potluck with this Mexican slaw! 🪅

a bowl of mexican coleslaw salad with a wooden spoon

About this Easy Mexican Coleslaw Recipe:

  • Flavor: The jalapeño, red onion and cilantro are key flavors, but the dressing is what gives the zesty kick and tangy flavor. Light and fresh lime and fresh lemon juice, a hint of honey and spices for warmth.
  • Texture: This salad is full of crunchy vegetables. They pair well with the softer black bean texture.
  • Method: This recipe takes only 20 minutes to throw together. You can serve it right away, but make it a day in advance and the flavors will have a chance to blend, making the salad taste even better.


When it comes to salad recipes, fresh ingredients are always best. This salad is loaded with fresh produce, so head to the farmer’s market or your favorite produce store and stock up.

ingredients for mexican coleslaw salad on a table
  • Premade coleslaw mix: We chose a tri-color mix that included green and red cabbage and carrots. You can also buy a head of cabbage and shred it on your own if you prefer.
  • Jalapeño: We used a fresh jalapeño to elevate the spiciness of this dish. Add more or less as you’d like.
  • Cilantro: Cilantro is a vibrant addition and can help to even out the spicy flavors in this slaw.
  • Fresh lime and lemon juice: We used lime and lemon juice to brighten up and bring some citrus notes to the dressing.
  • Grade A honey: Honey creates sweetness in the dressing, cutting the tartness.

How to Make Mexican Coleslaw

  • In a large bowl, combine the coleslaw, diced red pepper, corn, black beans, jalapeño, red onion, cilantro. Set the bowl aside.
ingredients for mexican coleslaw recipe in a bowl
  • Using a small mixing bowl and whisk, combine olive oil, lime juice, lemon juice, cilantro, honey, sea salt, ground cumin, garlic powder, chili powder, and black pepper.
citrus vinaigrette ingredients in a mixing bowl
  • Pour the dressing over the slaw mixture. Toss the slaw until all the ingredients are coated.
a bowl of Mexican coleslaw with dressing poured over the top

Can I make this Mexican coleslaw salad ahead of time? Yes. It will give the flavors of the cabbage slaw a chance to marinate and blend together if you make it a day in advance.

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Make it a meal.

This Mexican salad recipe makes a great lunch option, especially since you can prep it in advance and package it in mason jars or in 2-cup glass containers.

It makes a great side dish for dinner, too. Try this along with these recipes:

a pile of cabbage, beans, corn, pepper, carrots and cilantro

Storage Instructions

This slaw recipe is perfect for picnics because it has no mayo in it. There’s no need to stress about how to keep the salad cold during serving.

Store the coleslaw in the refrigerator using an airtight container for 3 to 5 days.

closeup of mexican cabbage salad in a bowl
closeup of mexican cabbage salad in a bowl

Mexican Coleslaw Salad

4.64 from 11 votes
Our zesty Mexican Coleslaw Salad recipe has crunchy veggies, tangy dressing & a hint of heat. It makes a great side dish or taco topping.
Servings 8
Prep Time 20 minutes
Total Time 20 minutes

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  • 1 bag prepared coleslaw 12 ounces
  • 1 red bell pepper diced
  • 1 cup whole-kernel corn
  • 1 cup black beans rinsed and drained
  • 1 jalapeno seeded and finely diced
  • ½ red onion finely chopped
  • ¼ cup fresh cilantro chopped

For the dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cilantro finely chopped
  • 2 teaspoons grade A honey
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground black pepper


  • In a large serving bowl, combine (1) 12-ounce bag prepared coleslaw, 1 diced red bell pepper, 1 cup whole-kernel corn, 1 cup black beans, 1 finely diced jalapeno, seeded and finely diced, ½ red onion, finely chopped, ¼ cup chopped cilantro. Set the bowl aside.
  • Using a small mixing bowl and whisk, combine ½ cup extra virgin olive oil, ¼ cup fresh lime juice, 1 tablespoon fresh lemon juice, 1 tablespoon chopped cilantro, 2 teaspoons of grade A honey, ½ teaspoon sea salt, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon chili powder, and ¼ teaspoon ground black pepper.
  • Pour the dressing over the slaw mixture. Toss the slaw until all the ingredients are coated.
  • Serve immediately or place it in the refrigerator for 2 hours or overnight for better results.


• This a fresh salad that is great to serve alone or as a side to your next taco night! It also makes an excellent topping for tacos!
• This slaw contains no mayo or dairy, making it great for cookouts!
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 8 servings, with 1 serving being ⅛ of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**


Calories: 186kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 198mg | Potassium: 234mg | Fiber: 4g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg
Course Salad
Cuisine American
Calories 186
Keyword easy vegetable recipe, easy vegetable salad, mexican side dish, summer salad recipe

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About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.64 from 11 votes (11 ratings without comment)
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