A quick and spicy Chipotle Mexican Coleslaw made from cabbage, carrots, jalapeños, chipotle mayo, lime juice, and cilantro! Makes a perfect dish for summer picnics, BBQs, and potlucks and is paleo, Whole30, and dairy-free.
I’m a little ashamed to say that this is my first coleslaw recipe on the blog. I know, what have I been waiting for?! But don’t worry, we are starting off strong with this super easy and super flavorful chipotle Mexican coleslaw!
I don’t know about you, but I love a good coleslaw. Not only do I love raw cabbage, but it is easy to whip up and you can constantly change the flavor. I am always adding new spices, herbs, and sauces to the cabbage to keep it interesting.
I’ll admit, I didn’t always used to like coleslaw though. Growing up my dad would eat it from time to time and it would just weird me out. I don’t know if it was the whole mayo thing or what (I didn’t mind mayo though), but something about it just grossed me out.
I’m guessing it was probably the fact that most store bought coleslaws are loaded with mayo. Side of cabbage with your mayo anyone? Not really my kind of thing.
Once I started cooking for myself and creating my own recipes, I soon realized I loved a healthy coleslaw! I cut down the mayo, added fresh citrus and herbs, flavored it with some spices, and made sure it had lots of fresh and crunchy veggies.
And that is exactly what this Mexican coleslaw is – fresh veggies, homemade chipotle mayo, jalapeños for some kick, and cilantro and lime to pull it all together.
My dad now makes his own all the time since we all love it and it’s so good! He doesn’t have a recipe and just goes by taste each time, which I totally love and it’s how I usually cook. But this Mexican coleslaw recipe was too good not to write down and share!
Spicy Chipotle Mexican Coleslaw
The beauty of homemade coleslaw is it is so dang easy to make, just like most coleslaws. The hardest and most time consuming part is all the chopping! With some good knife skills (which sometimes I’m lacking haha), this chipotle coleslaw comes together in 15 minutes and is only 8 ingredients! Here is what you need:
- cabbage – I used purple and green
- fresno peppers/red jalapeños
- chipotle mayo
- lime juice
- apple cider vinegar
- salt and pepper
First start off by making the chipotle mayo. Once that is done, set it aside.
Second, get to chopping or shredding all your veggies. I like the cabbage to be in long thin strips so it still has some texture and crunch. I julienned the peppers as well so everything was uniform in shape. To shred the carrots, I just used a cheese grater on the largest shredding spot.
Add all your veggies and cilantro to a large bowl. Add the mayo, lime juice, and apple cider vinegar and pour over the coleslaw. Mix to combine and season with salt and pepper to taste.
I like to let the coleslaw sit in the fridge for an hour or two to come together, but you can eat it right away as well.
Mexican Coleslaw Dressing
The dressing for coleslaw is really quite simple. Coleslaw is usually made with mayo and sour cream and sometimes mustard, but since this one is paleo and Whole30, we are just using mayo mixed with some lime juice and apple cider vinegar.
It’s light and refreshing and very lightly dressed. The coleslaw isn’t too heavy, which is usually common when you get it at restaurants or the store. It’s also got some kick thanks to the chipotle sauce!
If you haven’t made homemade mayo, it is the best! Totally different from store bought and I prefer it way more. You do need an immersion blender to make it, but that’s it.
If you don’t want to make your own, I know Primal Kitchen has a chipotle mayo or you can just mix chipotle paste/spice into regular mayo.
Mexican Coleslaw With No Mayo
While the base of most coleslaws is mayo, you could totally make this Mexican coleslaw without mayo. A few substitutes are:
- greek yogurt – won’t be paleo or Whole30 though
- cashew cream – you can base one off of these sauces I’ve created
I haven’t tried either of these, but I would image they would work. Again, you would need to add chipotle paste/spice to it.
How long does coleslaw last?
In my opinion, the longer coleslaw sits, the better it gets! The flavors marinade together and the veggies absorb some of the flavors. Cabbage and carrots are very study veggies, they don’t soften up too much. Coleslaw can be kept for 5 days in the tightly sealed glass container in the fridge.
This Mexican coleslaw recipe makes a lot, so it would make a great option for summer BBQs, meal prep, or an easy side dish for the week.
What to serve with Chipotle Mexican Coleslaw
Whole30 Chicken Marinade 5 Ways – the jalapeño lime would be so good with it!
Air Fryer Boneless Buffalo Wings
More Easy Vegetable Recipes
Healthy Broccoli Salad with Honey Mustard Dressing
Tomato Jicama Salad with Mango & Jalapeños
Cheesy Buffalo Brussel Sprouts
Paleo Loaded Roasted Potato Salad
Chipotle Mexican Coleslaw
- 1/2 cup + 1 tablespoon spicy chipotle mayo
- 5 cups shredded purple cabbage (315 grams)
- 7 cups shredded green cabbage (520 grams)
- 3 large carrots, shredded (220 grams/3 cups)
- 3 fresno peppers, julienned
- 1 tablespoon apple cider vinegar
- 2 tablespoon lime juice
- 1 cup packed cilantro, roughly chopped
- salt and pepper, to taste
- Make the chipotle mayo according to the instructions. Set aside.
- Add the shredded cabbage, shredded carrots, sliced jalapenos, and cilantro to a large bowl. Add the chiptole mayo, apple cider vinegar, lime juice, and salt and pepper and mix well to combine. Adjust to taste and enjoy!
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