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.
Servings: 5
Calories: 75kcal
Ingredients
- 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.
Instructions
- In a small bowl, whisk together the honey, salt, black pepper, lime juice, minced garlic, olive oil, and red wine vinegar until combined.
- 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.
- Add the sliced red onion and chopped cilantro.
- Pour the dressing over the slaw and toss well so everything is evenly coated.
- Serve right away with your favorite Tex Mex dishes.
Notes
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.