Mexican Coleslaw

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Total Time
15 mins
0 mins

I took the recipe from Cooking Light and tweaked it a little. The first time I made it by the recipe it was too tart and not spicy enough so the following is what I finally came up with.

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  • 12 head cabbage, thinly sliced
  • 1 large maui onion, thinly sliced
  • 12 bunch cilantro, chopped
  • 13 cup lime juice
  • 5 teaspoons light extra virgin olive oil
  • 34 teaspoon sea salt
  • 1 tablespoon sugar or 1 tablespoon sugar substitute
  • 4 jalapenos, seeded and thinly sliced


  1. Combine the cabbage, onion, cilantro and jalapeños in a salad bowl and set aside.
  2. Combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately.
  3. I do not like this dish as a leftover, it loses it's crispness and clean taste.