Easy Mexican Coleslaw

bright mexican slaw salad with pepitas, cumin, and lime dressing

5 from 2 votes

This easy Mexican coleslaw is a quick and easy recipe to accompany your favorite Mexican main dish. It's fresh, vibrant, crunchy, and so delicious. It's perfect as a taco topping too!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Mexican

Servings: people

Calories: 126kcal

Author: Tania

Equipment

Sharp knife
Lime juicer
Mason jar
Large mixing bowl

Ingredients

Juice of 1 medium lime or to taste
¼ cup extra virgin olive oil
¼ teaspoon ground cumin or to taste
Salt and pepper to taste
5 to 6 cups thinly sliced green cabbage (see notes)
½ cup chopped cilantro
¼ cup salted roasted pumpkin seeds (also known as pepitas)

Instructions

Make the lime dressing: In a mason jar, combine the lime juice, olive oil, cumin, salt and pepper to taste. Shake vigorously until well mixed.
In a large bowl, toss the cabbage, cilantro, and pumpkin seeds along with the lime dressing to taste until evenly combined. If needed, season with more salt and pepper to taste. Serve as a side dish or toppings with tacos, burritos, rice, etc. Up to you!

Notes

Pick a cabbage that feels heavy for its size. Also make sure the leaves are green and compact. It's okay if the outer leaves are dull and tough since you'll discard those anyway.
How to slice cabbage: Remove and discard the loose outer leaves from the cabbage. Then, cut it in half from top to bottom, through the large stem. Lay the cabbage flat and thinly slice it. If desired, you can remove the thick stem that runs in the middle.
Other ways to slice cabbage faster: You can use a food processor with the adjustable slicer blade. You can also use a mandoline.
Prep-ahead: the cabbage can be sliced 1-2 day in advance and stored in a container or resealable bag in the fridge. The dressing can be made ahead and refrigerated for 1-2 days.
Disclaimer: Nutritional values are approximates.

Nutrition