Simple Mexican Coleslaw

Simple Mexican Coleslaw

5ft5qt 0

"Great twist to a BBQ classic!"


20 m servings 52 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
  2. Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.
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Your rating



  1. 6 Ratings


This type of coleslaw has become a staple of our Mexican/American cooking. Great on tacos, burritos, tostadas or as a side. We have made this with regular vegetable oil and white vinegar as we...

I was recently diagnosed with breast cancer. Searching for foods that would be diet helpful, several sites (academic sites as well as homeopathic)mentioned that raw or lightly cooked cabbage is...

I don't like leaving negative reviews, but we really couldn't stand this. I even tried to fix it with the other reviewers tips...still pretty bad. The only thing "Mexican" about this is the cil...

This is a good base but it lacked flavor. I added cumin and some pickled jalapenos and it made the dish much better.

I made this exactly as written and found it to be bland. I added one teaspoon cumin, 2 chopped jalapeƱo peppers, seeds removed from one, the juice and zest of one lime.

This is a nice change from the mayo-based coleslaws. Every time I bring it to a potluck the dish is empty. It is best used the same day, but given an hour or so to marinate. I do not use the ...