Quick Mexican Slaw (No Mayo)

This quick Mexican slaw is crisp, bright, and full of lime, cilantro, and a little sweetness. It comes together in 15 minutes and adds fresh crunch to tacos, grilled chicken, burgers, and summer BBQ plates.

The tangy dressing and thinly sliced red onion give it plenty of punch without feeling heavy. Scroll down for the ingredients and step-by-step.

Recipe summary

• Servings: 5 portions
• Prep time: 15 minutes

Why you’ll love this recipe

• It’s quick, fresh, and easy to throw together.
• The lime, cilantro, and red onion give it a bright, lively flavor.
• It works as a side dish, taco topping, or something to bring to a cookout.
• It uses coleslaw mix, which keeps prep simple.

Ingredients you’ll need

Metric measurements are approximate and listed as a secondary guide.

• 3 cups coleslaw mix (about 255 g), with red cabbage, green cabbage, and carrots
• 2 teaspoons honey (about 14 g), or more to taste
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons lime juice (30 ml)
• 1/4 teaspoon fresh garlic, minced (about 1 g), or more to taste
• 2 tablespoons olive oil (30 ml), use a good quality one here
• 1/2 cup cilantro, finely chopped (about 8 to 10 g)
• 1 teaspoon red wine vinegar (5 ml)
• 1/4 cup red onion, thinly sliced (about 35 g)

Optional swap

• You can swap the honey for agave or maple syrup if needed.

Practical tips before you start

• Use good olive oil.
  Since the dressing is simple, the flavor of the oil really comes through.
• Start with the lower amount of honey.
  Then taste and add more if you want a softer, sweeter finish.
• Slice the red onion thinly.
  It blends into the slaw better and gives you flavor without taking over.
• Massage gently, not aggressively.
  You want to soften the cabbage a bit, not crush it.
• Want a slightly softer slaw?
  Let it sit for 10 to 15 minutes before serving (optional).

How to make quick Mexican slaw

1. Make the dressing.
   In a small bowl, whisk together the honey, salt, black pepper, lime juice, minced garlic, olive oil, and red wine vinegar until combined.

2. Soften the cabbage a little.
Add the coleslaw mix to a large mixing bowl with a small pinch of salt. Gently massage it with your hands until the cabbage softens slightly.

3. Add the rest.
Add the sliced red onion and chopped cilantro.

4. Toss everything together.
Pour the dressing over the slaw and toss well so everything is evenly coated.

5. Serve.
Serve right away with your favorite Tex Mex dishes.

Flavor notes

This slaw is tangy, lightly sweet, and full of fresh flavor. The lime and vinegar keep it bright, the honey rounds it out, and the red onion adds a little sharp bite that works really well with the cabbage and cilantro.

What to serve it with

This slaw is especially good with:

• tacos
• grilled chicken
• fish
• burgers
• rice bowls
• fajitas
• BBQ plates
• pulled pork sandwiches
• burrito bowls

It’s a handy side dish when you want something fresh on the table to balance richer food.

Make-ahead and storage

You can serve this right away, but it also holds up well for a little while in the fridge.

• Make ahead: You can make it a few hours in advance and keep it chilled.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• The cabbage will soften more as it sits, but the flavor stays bright and tasty.

Can I make it vegan?

Yes, just use agave or maple syrup instead of honey.