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Everyday Mexican slaw

Everyday Mexican Slaw with Cilantro and Lime

Feel free to tinker with the amount of lime, cilantro, scallions, and jalapeno to suit your palate. The salad is terrific as soon as it's made, and arguably even better the next day. Store it covered in the refrigerator where it will keep well for several days.


  • 1/2 of a red or green cabbage (see notes)
  • 1 cup shredded carrots (about 2 medium to large carrots)
  • 1 red bell pepper , thinly sliced
  • 4 scallions , thinly sliced white and light green parts only
  • 1/3 roughly chopped cup fresh cilantro
  • 1/4 cup lime juice (2 to 3 juicy limes)
  • 1 tablespoon extra-virgin olive oil
  • 1 to 2 teaspoons minced jalapeno (optional)
  • 1/2 teaspoon kosher salt


  1. Finely shred the cabbage as you would for coleslaw. Add the remaining ingredients and toss well. Refrigerate until ready to eat and toss again just before serving.

Recipe Notes

For extra color, use 1/4 of a red cabbage and 1/4 of a green cabbage. Reserve leftover cabbage for another use.