A little bit of spice, cilantro, fresh slaw, and a touch of sweetness makes this Mexican Coleslaw Salad a perfect side salad for your next Mexican meal.

Mexican Coleslaw Salad in a bowl

We were having friends over for a Mexican bar style dinner. I had the usual taco fixings, rice, and Carolina Mud Spicy Bean Dip.  I wanted a side dish that went along with the theme that was fresh and flavorful. That is when I came up with the idea of kicking a little Mexican into my coleslaw recipe by adding cumin, some heat, and cilantro.

It was easy and quick to prepare and I was able to do it several hours before company arrived. The salad was a hit with everyone.

Mexican Coleslaw Salad | I little bit of spice and a touch of sweetness makes this Mexican Coleslaw a perfect side salad for your next Mexican meal.
5 from 4 ratings
by Gina Dickson

Mexican Coleslaw Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
A little bit of spice and a touch of sweetness makes this Mexican Coleslaw a perfect side salad for your next Mexican meal.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

  • 16 oz cole slaw mix, bag of 3-Color Deli Cole Slaw family size
  • 1/2 cup cilantro, fresh roughly chopped
  • 1/4 cup lime juice, fresh squeezed
  • 1 teaspoon lime zest
  • 2 tablespoon white wine vinegar
  • 1/2 teaspoon cumin
  • 2 tablespoons sugar
  • 1 teaspoon hot sauce , more if you like it spicy
  • 1 teaspoon sea salt
  • 1/4 cup olive oil
  • 2 tablespoons pickled jalapenos, chopped fine: optional- if you like it spicy

Instructions
 

  • Combine all ingredients, except deli coleslaw mix, into a large bowl.
  • Whisk until sugar is disolved and all is blended
  • Add deli coleslaw mix and toss until well coated.
  • Serve chilled.
Serving: 1g, Calories: 90kcal, Carbohydrates: 7g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 357mg, Potassium: 120mg, Fiber: 2g, Sugar: 5g, Vitamin A: 172IU, Vitamin C: 24mg, Calcium: 27mg, Iron: 0.5mg
Cuisine: Mexican
Course: Salad
Author: Gina Dickson
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