Name: Mexican Coleslaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 cups
Ingredients: 3 ears sweet corn, shucked; 3 tablespoons fresh lime juice; 2 tablespoons olive oil; 1 teaspoon honey; 3 cups thinly sliced green cabbage; ½ cup diced red onion; ¼ cup chopped fresh cilantro; 2 tablespoons minced jalapeño; Salt and pepper

Jump to Recipe·Print Recipe

This 6-ingredient Mexican Coleslaw is refreshing, flavorful and perfect for summer! Fresh sweet corn makes this slaw stand out from all the others while cilantro, jalapeño and lime take the flavor up a notch.

I originally developed this recipe for a local kitchen store, Cooks’ Emporium, and it was intended to be served alongside my smoky grilled boneless pork chops. Although it also goes incredibly well with tacos, any grilled fish or meat and of course anything barbecued.

How to serve this Mexican coleslaw

This Mexican coleslaw is perfect on pork tacos, fish tacos, chicken tacos, the list goes on!

Here are a few other ways you can serve this Mexican coleslaw:

Minus the mayo, this Mexican coleslaw has all the components of a classic coleslaw, they’re just revamped a bit. What are those staple ingredients? Let’s dive in!

How to make Mexican coleslaw

First let’s master what a classic coleslaw consists of.

Thinly sliced cabbage (red or green)
Mayonnaise, sour cream and/or buttermilk for a creamy dressing
Onion or shallot
Fresh herbs (often parsley)
Sugar
Acid (often vinegar)

Now let’s break the so called “coleslaw rules” and make a Mexican coleslaw!

I still opted for thinly sliced green cabbage, can’t really take that away!
Instead of a creamy dressing I opted for a vinaigrette made with lime, honey and olive oil (which you’ll notice also covers some of the latter components.)
Instead of classic white onions I opted for red as they are more “Mexican,” you can also used thinly sliced scallions.
For the herb department I chose to use cilantro instead of parsley.
The last two, sugar and acid, were already covered in our vinaigrette components. I used honey for sweetness and some lime juice for acid.

More slaw recipes you may also like:

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Mexican Coleslaw.

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

Mexican Coleslaw

Author: Lauren
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 cups 1x

Description

Scale

Ingredients

3 ears sweet corn, shucked
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon honey
3 cups thinly sliced green cabbage
½ cup diced red onion
¼ cup chopped fresh cilantro
2 tablespoons minced jalapeño
Salt and pepper

Instructions

Preheat grill, or grill pan, to medium-high heat.

Grill corn, covered, until charred, about 10 minutes.

Transfer corn to a cutting board and let cool slightly. Once corn is cool enough to handle, cut kernels from cobs.

In a large bowl, whisk together lime juice, oil, and honey; season with salt and pepper.

Add corn kernels, cabbage, onion, cilantro, and jalapeño to bowl with vinaigrette and toss to coat evenly; season with salt and pepper to taste.

Notes

Make it vegan:

Use maple syrup instead of honey

Storage:

Keep slaw in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: ½ cups
Calories: 89
Sugar: 3g
Sodium: 13mg
Fat: 4g
Saturated Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Yum