Taco Coleslaw and Mexican Slaw Crunchy Coleslaw Salad Ideas
This Layered Mexican Coleslaw Salad is a crunchy, colorful, and flavor-packed side dish that’s as stunning as it is satisfying. Made with layers of shredded cabbage, carrots, peppers, red onion, and fresh cilantro, all tossed in a zesty lime-cumin vinaigrette, it’s the perfect accompaniment to tacos, grilled meats, or meal-prep lunches. It’s naturally vegan, gluten-free, and bursting with fresh flavor. Perfect for make-ahead meals and vibrant summer spreads.
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- ¼ red onion, thinly sliced
- ¼ cup chopped fresh cilantro
For the dressing:
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey or agave syrup
- ½ tsp ground cumin
- ¼ tsp chili powder
- Salt and pepper to taste
Instructions
In a large bowl, combine the green cabbage, purple cabbage, carrots, red bell pepper, yellow bell pepper, red onion, and chopped cilantro.
In a small bowl or jar, whisk together the lime juice, olive oil, apple cider vinegar, honey, cumin, chili powder, salt, and pepper until well combined.
Pour the dressing over the slaw mixture and toss thoroughly until all the vegetables are evenly coated.
Let the coleslaw sit for at least 15–20 minutes before serving to allow the flavors to meld.
Serve chilled as a side dish or topping for tacos, burritos, or grilled meats.
Notes
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Storage Tip: Store the dressing separately if making in advance to preserve crunch.
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Vegan Swap: Use agave instead of honey.
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Make It Creamy: Add a few tablespoons of Greek yogurt or mayo to the dressing.
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Meal Prep Friendly: Pack in mason jars with dressing on the bottom and veggies layered on top.
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Add Heat: Mix in jalapeños or a splash of hot sauce for a spicy kick.
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Presentation Tip: For parties, serve in a clear glass bowl to show off the beautiful layers.