This super easy Mexican slaw has my favorite ingredients of cilantro, cumin, and lime with a tangy vinaigrette dressing. A perfect complement to any meal!
One of my favorite ways to maintain my long term weight loss success is to load up on crunchy, hearty veggies at mealtime.
Jump to:
Low in calorie and full of fiber, veggies like cabbage, carrots, and scallions help fill you up without weighing you down.
Want to keep taco night low carb? My Mexican Slaw with Honey Lime Vinaigrette is the ideal base or side dish for taco meat like Slow Cooker Pork Tacos, roasted pork, shredded beef, and more.
Hate chopping? Let your food processor do the work and use the slicing attachment. Add any veggies you have on hand (zucchini, green cabbage, broccoli, celery, etc.) and in minutes you will have a giant bowl of nutrition.
Whatever you do, skip the creepy mayo-based salad at the deli counter. My tangy and sweet honey-lime vinaigrette is so flavorful, I promise you won’t miss the store-bought slaw dressing.
You’ll thank me when you slip into your bathing suit this spring. If you’re looking for recipes to accompany this with I would recommend my pork carnitas or beef barbacoa.
Your fork is waiting.
📖 Recipe
Mexican Slaw with Honey Lime Vinaigrette
Ingredients
Mexican Slaw
- 5 cups red cabbage shredded
- 1 cup cucumber thinly sliced
- 1 cup carrots shredded
- 1 medium red pepper cored and sliced
- 1/2 cup scallions diced
- 1/2 cup cilantro minced & optional
Honey Lime Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 cup lime juice
- 1 clove garlic grated
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 jalepeno minced, optional
Instructions
- Wisk together vinaigrette in the bottom of a large salad bowl.
- Add all slaw ingredients to the bowl and toss well to combine.
Chef’s Notes
Nutrition
Want more flavorful Mexican inspired dishes? Check out my Pinterest board!
Nancy
I used the bag mix and added everything else. We loved it!
Liz DellaCroce
So glad! Great idea!
Gina M
I’m making this for a group gathering, can I put the dressing on it the night before or should I put it on 20-30 min before ok the day we eat it?
Liz DellaCroce
I would do it 20-30 min before you eat!!
Nitya
This was delicious! I will be making this often.
Liz DellaCroce
I’m so glad to hear it!
Crafty Neighbor
When you say “red pepper”, what type of pepper are you referring to? Red bell pepper? Or a hot pepper of some type? That could make a huge difference!
Liz DellaCroce
Red bell pepper. :) I’ll update!
Crafty Neighbor
Thanks! That was my guess, but wasn’t sure! We did make it the other night and loved it!