This simple 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.

green slaw with sweet corn in a blue bowl

I love any and every kind of coleslaw. It’s the perfect side dish. But when I’m making homemade slaw ten times out of ten I’ll be dressing the slaw with a vinaigrette instead of a cream mayo-based dressing.

Not only is it far healthier (especially if you use extra-virgin olive oil) but I find it’s also more flavorful. A vinaigrette allows all other flavors to shine instead of covering them up. 

Ingredients in this Mexican Slaw recipe:

  • Fresh lime juice
  • extra-virgin olive oil  
  • white vinegar
  • honey
  • ground coriander 
  • kosher salt 
  • Sweet corn 
  • green cabbage
  • red onion
  • cilantro 
  • Jalapeño 
a bowl filled with shredded green cabbage, sliced red onion, cilantro and jalapeno. Corn charred in a grill pan and honey, olive oil and lime set off to the side

Tips for Making Homemade Slaw

Whisk together the vinaigrette in a very large bowl before adding the slaw ingredients. This makes for easy tossing and just one dirty bowl.

When it doubt, add more salt. If the slaw is “missing” something it likely needs a touch more salt or acid. Season with both to taste! 

Make it as spicy or as mild as you like. To add more spice, keep the ribs and seeds in the jalapeño before mincing. Alternatively, for less spice, remove the ribs and seeds before mincing. 

Prep tip: to shred cabbage, cut the head of cabbage in half from top to bottom using a sharp chef’s knife. Slice the halves in half lengthwise to create four total wedges. Lay a wedge on it’s side, flat against the cutting board. Slice into thin strands by cutting across the “grain” or layers of cabbage leaves. (Cut across the width of the wedge, not along the length of the wedge.

green slaw with sweet corn in a blue bowl

How to Serve Mexican Coleslaw

This Mexican coleslaw is perfect on tacos, alongside grilled meat and fish, as a side dish with any style of bbq, and more. Here are a few recipes to serve with this slaw:

Storage Tip: store slaw in an airtight container in the refrigerator for up to 5 days, though it’s best when eaten within the first three days (it’s the most crunchy then).

Variations on This Mexican Cabbage Slaw

  • add diced green or red bell pepper
  • use purple/red cabbage instead of or in addition to the green cabbage (you can also use a package coleslaw mix, just make sure you have 10 cups).
  • use ground cumin instead of coriander
  • add dried Mexican oregano to the vinaigrette
  • add black beans
green slaw with sweet corn in a blue bowl

If you give this Mexican Coleslaw recipe a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @zestfulkitchen on Instagram. I love hearing about and seeing your ZK creations!

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green slaw with sweet corn in a blue bowl

Mexican Coleslaw with Charred Sweet Corn

  • Author: Lauren Grant-Vose
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 cups 1x
  • Category: Side dish
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

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.


Ingredients

Scale
  • 3 ears sweet corn 
  • 3 tablespoons fresh lime juice
  • 3 tablespoon extra-virgin olive oil  
  • 1 tablespoon white vinegar
  • 2 teaspoons honey
  • 1 ½ teaspoons ground coriander 
  • 1 teaspoon kosher salt 
  • 1 medium head green cabbage, shredded (about 10 cups
  • 1 cup thinly sliced red onion
  • ¾ cup chopped cilantro 
  • 1 jalapeno, minced 

Instructions

Preheat grill, grill pan, or cast-iron skillet to medium-high heat.

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

Transfer corn to a cutting board and let cool slightly. 

Meanwhile, in a large bowl, whisk together lime juice, oil, vinegar, honey, coriander, salt and a few turns of black pepper for the vinaigrette.

Cut corn kernels from cob and add to bowl with vinaigrette. Add shredded cabbage, onion, cilantro and jalapeno and toss until thoroughly combined; season with additional 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 5 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

Keywords: mexican coleslaw, mexican slaw, mexican cabbage slaw, mexican slaw recipe for tacos

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This recipe and article were originally published on June 4th 2019. They were most recently updated on July 20th, 2021.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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