Mexican Salsa coleslaw, full of incredible flavor, is a beautiful, bright, bold, and spicy side dish recipe perfect for summer BBQs, Cinco De Mayo, and weekly Taco Tuesdays.
All the flavors of fresh salsa, the combination of vegetables, and traditional coleslaw mix pair perfectly with a no-mayo homemade dressing base.
While we love a classic coleslaw recipe, there are a million reasons you will want to make this incredible variation.
Why you will love making Mexican Coleslaw!
- This perfect side dish is easy to make. All you need to do is shred some cabbage (or purchase premade like us!), chop vegetables, and mix everything with a simple homemade dressing.
- A homemade recipe that is affordable. The ingredients are inexpensive, so you can make a large batch of salsa coleslaw to suit a BBQ, potluck, or picnic for a reasonable price.
- These simple ingredients are customizable. For example, add diced jalapeño pepper to the dressing if you like spicy food. Or, if you prefer a sweeter tangy flavor, add a diced mango or pineapple (see Hawaiian Coleslaw recipe here) to the dressing.
Salsa Coleslaw Ingredients
- coleslaw mix (shredded fresh cabbage & carrots)
- grape tomatoes
- finely chopped red onion
- lemon juice
- minced garlic
- tajin seasoning
- cayenne pepper
- chopped fresh cilantro
What is Tajin Seasoning?
Tajin is a Mexican seasoning blend made from chili peppers, lime, and sea salt. It is a popular condiment in Mexico and has become increasingly popular in the United States in recent years. Tajin is often used on fruits, vegetables, and seafood. It can also be used as a marinade or rub for meat and poultry.
How to make Salsa Coleslaw
- Place coleslaw mix in a large bowl and add tomatoes, onion, and jalapeno. Mix fresh veggies well.
- Make Salad Dressing – Combine lemon juice, garlic, tajin, and cayenne pepper in a small bowl and whisk well. Pour coleslaw dressing on the coleslaw mixture and mix well to coat evenly.
- Cover and refrigerate for 2 hours or overnight for bold flavors to mingle.
- Stir the Mexican coleslaw recipe well, and top the coleslaw with chopped fresh cilantro before serving. Salsa coleslaw can be served immediately or stored in the refrigerator for up to 2 days.
Here are some variations on salsa coleslaw:
- Add a diced jalapeño pepper, taco seasoning, or/and fresh lime juice to the dressing for a spicier version.
- Add a diced mango or pineapple to the dressing for a sweeter version.
- Add cooked and crumbled bacon or shredded cheese to the green cabbage coleslaw for a more substantial version. Other veggies like fresh corn, bell peppers, or even rinsed black beans are easy to add.
Prepping fresh cabbage for coleslaw
To prep a cabbage for fresh coleslaw, you will need:
- One head of cabbage
- sharp knife
- cutting board
- medium bowl
- Wash the cabbage thoroughly under cold water. Remove any loose outer leaves.
- Cut the cabbage in half through the stem. Cut each half into quarters.
- Remove the core from each quarter. Thinly slice the cabbage quarters into strips.
- Place the cabbage strips in a bowl. Serve immediately or refrigerate for later.
More Tips for Delicious Results:
- For a more shredded cabbage, use a mandoline or a food processor.
- If you do not use the cabbage immediately, store it in the refrigerator for up to 3 days.
- To prevent the cabbage from becoming soggy, you can salt it and let it sit for 30 minutes before dressing it.
Serving Mexican Slaw
- Serve it as a dip for homemade tortilla chips.
- Use it as a topping for your favorite tacos or burritos.
- Add it to a salad for a refreshing and flavorful twist.
- Serve it as a side dish with grilled chicken or fish – like our air fryer salmon.
No matter how you serve it, salsa coleslaw will surely be a hit with your family and friends. So next time you’re looking for a delicious and healthy side dish, be sure to give salsa coleslaw a try!
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