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–+ servings
mexican slaw with pieces of pineapple and cilantro mixed in

Mexican Cabbage Slaw Recipe With Zesty Dressing

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This authentic Mexican cabbage slaw recipe is complete with a zesty lime dressing for a fresh-tasting, brightly colored side dish that pops on any dinner table or potluck spread.
Cuisine Mexican
Diet Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 1/2 cup
Calories 85
Author Gina Dickson

Ingredients

  • 16 ounce coleslaw mix bagged
  • 1/2 cup pineapple diced small (fresh or canned)
  • 1/3 cup onion diced small
  • 1 jalapeno cored, seeds removed, and diced very small
  • 1/3 cup cilantro fresh, finely chopped
  • 1 clove garlic minced
  • 1 tablespoon lime zest
  • 3 tablespoons lime juice fresh not bottled
  • 1/3 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt

Instructions

  • In a large mixing bowl pour in the coleslaw mix.
    16 ounce coleslaw mix
  • Dice your fresh pineapple into small bite-sized pieces. If you are using canned pineapple, drain the juice off.
    1/2 cup pineapple
  • Wash and finely chop the cilantro. very fine. Peel and chop onion into small pieces.
    1/3 cup onion, 1/3 cup cilantro
    Chopped onions pineapple and cilantro on a cutting board with a knife near them
  • Grate approximately 1 tbsp of lime zest (usually about 1 lime's worth). Then, cut the lime in half and squeeze out the juice. You might need to squeeze out two limes to get 3 tbsp of juice. Remove seeds from jalapeno for a less spicy slaw. Finally cut jalapeno and mince the fresh garlic.
    1 jalapeno, 1 tablespoon lime zest, 3 tablespoons lime juice, 1 clove garlic
  • Add the pineapple, cilantro, and onion, to the coleslaw mix.
    Mexican slaw ingredients in a bowl bag of slaw mix chopped onions cilantro and pineapple
  • Next, make the dressing by adding the minced garlic, jalapeño, olive oil, cumin, coriander, onion powder, and salt into a jar with a tight digging lid. Shake to thoroughly combine.
    1/3 cup olive oil, 1 teaspoon ground cumin, 1/2 teaspoon coriander, 1/2 teaspoon onion powder, 1/2 teaspoon salt
    Mexican slaw dressing being prepared jar with oil in it and bowls of lime juice zest salt human coriander and onion salt
  • About 15 minutes before serving, pour the dressing over the coleslaw mixture. Toss well to be sure the salad is completely covered. Let the salad sit for about 15 minutes to let the flavors of the dressing meld into the salad. Give it one final stir, then serve!

Notes

Tips
  • Add-Ins: You can also add extra ingredients you have in your fridge, like green onion, purple cabbage, black pepper or chili powder, red bell pepper, or crushed-up tortilla chips. You can also add a splash of red wine vinegar to the dressing for a little more tangy vinegar zip!
  • Make It A Salad: You can turn this into a Mexican salad recipe by using a regular salad mix instead of the coleslaw mix.

Nutrition

Serving: 11/2 cup | Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 126mg | Potassium: 112mg | Fiber: 1g | Sugar: 3g | Vitamin A: 106IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 0.5mg
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