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Want to level up your Taco Tuesday? This Mexican Slaw is the perfect way to do it. With crispy cabbage, a sweet, tangy dressing, and just the right kiss of heat, it is a great way to spice things up. This is an easy coleslaw you will turn to again and again.

Overhead photo of a aqua blue bowl with Mexican Slaw in it.

Coleslaw is always a welcome addition to my dinner table, from weekend grill-outs to potlucks and picnics with family and friends.

This Mexican Slaw for tacos is a particular favorite of mine.

Try serving it with Instant Pot Chicken Tacos, Slow Cooker Beef Tacos, or Black Bean Tacos. You can even serve it as a side with my Taco Casserole.

It is also a fabulous side with Grilled Chipotle Chicken, Seared Flank Steak, or Southwest Chicken. Round out the meal with Mexican Cornbread.

Overhead photo of slaw mix, onion, jalapeno, orange juice, lime juice, oil, and seasonings.

Let's Talk Ingredients

Brown sugar adds a nice depth, but white sugar or monk fruit both work well, too. I’ve tested all three, and the flavor holds up.

I usually use cumin, but I’ve also tested this with taco seasoning for a fun, slightly spiced twist—it works great either way.

For a milder slaw, seed the jalapeño and remove the white ribs before dicing—they carry most of the heat.

Step by Step Instructions

For the full recipe with measurements, see the recipe card at the end of the post.

Citrus juices in a measuring cup with squeeze oranges and limes surrounding it. — First, start by making the coleslaw dressing.

Citrus juices, oil, seasonings and brown sugar in prep bowls. — To do this, simply combine the oil, lime juice, orange juice, brown sugar, cumin, and salt.

Mexican slaw dressing ingredients in a mason jar ready to be blended. — You can make the dressing in a mason jar, blender, or small bowl.

Mexican slaw dressing that has just been made in a mason jar. — Whisk, shake, or process until smooth.

Overhead photo of a bowl of coleslaw mix, jalapeno, and sliced red onion. — Next, place the coleslaw mix in a large bowl with the onion and jalapeno.

Tossed mexican slaw in a red bowl. — Toss to combine.

Slaw dressing being poured on top of Mexican slaw. — Pour the dressing over the mixture and toss to coat evenly.

Mexican slaw with cilantro in a red mixing bowl. — Refrigerate for about an hour to allow the flavors to combine. When you are ready to serve, toss with the cilantro and enjoy!

Tips & Tricks

Make sure to taste your coleslaw dressing before mixing with the vegetables. Adjust the flavors as needed by adding more salt, sugar, or lime juice.
For an extra boost of heat, add an additional jalapeno to the slaw, and a tablespoon or two of hot sauce to the coleslaw dressing.
Feel free to add additional vegetables to your coleslaw. Shredded carrots, red bell pepper, and sliced green onions are great options.
If you want to make your own coleslaw mix, combine shredded red and green cabbage with grated carrot.
For a mayo-based slaw, substitute ¼ cup of your favorite brand of mayonnaise for the olive oil. You could also use a blend of sour cream and mayonnaise.

Overhead photo of Mexican slaw in an aqua blue bowl.

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Overhead photo of Mexican slaw in an aqua bowl garnished with jalapeno and lime.

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5 from 31 votes