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Mexican coleslaw recipe in a mexican bowl.

Mexican Coleslaw

  • Author: Anna Rios
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Diet: Vegan


This Mexican Coleslaw Bowl is fresh, satisfying, and incredibly nourishing. This recipe is simple and easy to make and has a variety of flavors and textures that combine extremely well; fresh cabbage pico, meaty grilled mushrooms and zucchini, and creamy Peruvian beans. They all come together with a hint of lime and some authentic salsa.


Units Scale
  • 2 cups shredded cabbage
  • 3 tomatoes, diced or 1 cup cherry tomatoes, halved
  • 1/2 purple onion, diced
  • 12 jalapeno or serrano peppers, diced
  • 1/2 cup cilantro, diced
  • 23 limes, juiced
  • 1/2 tbsp olive oil (optional)
  • Salt and pepper to taste

Serve with:


  1. Wash and prep your vegetables. Shred the cabbage and dice the onion, tomatoes, peppers, and cilantro. Add everything to a mixing bowl and add lime juice, salt, and pepper. Mix together well.
  2. Turn a griddle on high heat and add a tablespoon of oil. Season slices of zucchini with salt, pepper, and onion powder and grill on high heat for 3-4 minutes on each side or until char marks appear. Take off the heat and set aside when done.
  3. To the same griddle add another tablespoon of oil. Add sliced mushrooms to the pan along with soy sauce/choice of sauce and onion powder. Cook on high heat for 3-4 minutes on each side.
  4. Add homemade beans to a bowl, top with grilled zucchini, mushrooms, and a generous serving of Mexican coleslaw.


*refrigerate for up to 7 days but eat within 4 days to preserve freshness

  • Prep Time: 15
  • Category: Sides
  • Method: No-cook
  • Cuisine: Mexican

Keywords: Mexican coleslaw, healthy coleslaw, vegan coleslaw, mexican side dishes, mexican veggie recipes, vegan mexican recipes