Cilantro-Lime Slaw with Spicy Jalapeño

Taco-friendly spicy cilantro lime slaw is the side that goes with any Mexican main and is ready in 10 minutes. Slice your own crunchy vegetables, or use a handy shortcut like a pre-shredded coleslaw mix.

Classic coleslaw is an all-round crowd-pleaser and a safe option for those who prefer milder flavours. If you want more colour and a different dressing, try a rainbow slaw with tahini dressing for a vibrant alternative.

I originally developed this cilantro lime coleslaw to accompany fish tacos. The bright, zesty slaw has proven so useful that readers kept asking for it separately from the taco recipe, so I refreshed it and put it in the spotlight as a standalone side. It’s simple, fresh and built to complement Mexican-style mains.

Coleslaw is a favourite for busy home cooks because it’s versatile and quick to assemble. It’s an easy way to add vegetables to a meal, even when picky eaters are at the table. Whether you need a quick side for burgers, hotdogs, sandwiches or tacos, a well-seasoned slaw can lift and balance many dishes.

By adding a few herbs, spices, citrus and a light creamy element, a basic coleslaw mix becomes a lively and highly complementary side dish in minutes. Read on for the details and helpful tips.

Cilantro lime slaw

This taco-ready coleslaw is built on convenience: a pre-shredded coleslaw mix speeds things up while still delivering crunch. To keep the taco theme, I add fresh cilantro and jalapeño for brightness and heat. These green flavours also add visual appeal and contrast nicely with a mild protein.

Pre-shredded coleslaw is just a base—you still need to add a dressing. I prefer a balanced dressing that mixes plain yogurt with a little mayonnaise for creaminess without overwhelming acidity. Ground cumin brings gentle warmth and an earthy note often associated with taco seasoning, and freshly grated garlic gives a subtle bite. Fresh lime juice rounds everything out with bright acidity.

The result is creamy, zesty and mildly spiced: a slaw that adds moisture to dryer fillings and a crisp vegetable component to any plate that needs it.

What goes with it

This cilantro lime slaw—often called fish taco slaw—is a classic match for mild white fish and soft tacos, but its crisp, tangy profile complements many other dishes. It brightens rich or smoky mains and provides a cooling contrast to spicy flavours. Top pairings include:

1. Asian pulled pork sandwiches — the jalapeño and lime cut through the richness of the pork.
2. Pork and cheese quesadillas — a zesty slaw balances the melted cheese.
3. Chicken chilaquiles — creamy yoghurt dressing complements the warm, saucy layers.
4. Chicken satay with peanut sauce — the slaw makes a lighter, no-carb side that contrasts the nutty sauce.
5. Lentil and butternut squash chilli — lime and jalapeño brighten smoky, hearty stews and the cabbage adds crunch.

Storage and leftovers

Store the slaw in an airtight container in the refrigerator for 3–4 days. Flavours usually intensify after a day, so leftovers often taste even better as the dressing and seasonings have time to meld.

More sides for tacos

• Cilantro lime rice
• Pico de gallo
• Perfect homemade guacamole
• Black bean and corn salsa

5 from 2 votes

Coleslaw with Spicy Cilantro Lime Dressing

Prep: 10 mins

Total: 10 mins

Servings: 6

A taco-ready slaw with a zippy dressing that goes with any Mexican main dish.

Equipment

• Mandoline (optional)
• Lemon or lime squeezer (optional)

Ingredients

• 450g / 16oz coleslaw mix, or 1/2 head of white cabbage, shredded
• 20g / 1/2 cup cilantro, chopped
• 1 jalapeño, chopped (remove seeds for less heat)

For the dressing

• 1 lime, juice only
• 125g / 1/2 cup plain yogurt (low fat or full fat)
• 2 tbsp mayonnaise
• 1 tsp ground cumin
• 1 small garlic clove, grated
• Salt to taste

Instructions

• Make the dressing by combining the yogurt, mayonnaise, cumin, lime juice, grated garlic and salt in a large bowl. Whisk until smooth and well blended.
• Add the coleslaw mix, chopped cilantro and chopped jalapeño to the bowl. Toss until the vegetables are evenly coated with the dressing. Taste and adjust salt if needed.
• Cover and refrigerate for at least 30 minutes to allow the flavours to meld before serving. Serve chilled alongside tacos, grilled fish, or as a bright side to richer mains.

Nutrition

Calories: 47 kcal |
Carbohydrates: 7 g |
Protein: 2 g |
Fat: 2 g |
Saturated Fat: 1 g |
Sodium: 493 mg |
Fiber: 2 g |
Sugar: 4 g

Nutrition information is automatically calculated and should be used as an approximation.