Mexican Cabbage Salad

This fresh and delicious Mexican cabbage salad is the perfect addition for any taco recipe out there! Made with fresh cabbage, carrots and red onions and tossed with lemon juice, oregano and salt. It can’t get any easier than this!

A wood bowl with mexican slaw on a deep blue wood and rustic table.

Cabbage Slaw

Coleslaw is undoubtedly a recipe that is prepared in almost all over the world and for sure each country gives it its own particular touch and provides the flavors with which they are accustomed.

In Mexico it could not be otherwise and there is also a delicious and fresh coleslaw that is usually served especially to accompany crispy tacos such as potato tacos, chicken flautas and many other Mexican street foods.

Close up of mexican cabbage salad on a wood bowl.


This Mexican cabbage salad is normally prepared only with cabbage and carrots, but if you want to give it an extra and very special touch, I recommend to add red onions to bring this salad to the next level! It is truly a nice addition.

Another widely used variant is to add finely chopped cilantro. This certainly brings a very Mexican flavor and something you should try at least once.

And finally, there is the addition of hot peppers and diced tomatoes, which makes this some sort of pico de gallo sauce with cabbage.

Fresh salad with onions, cabbage and carrots on a white bowl.

How To Cut The Cabbage

Discard the less fresh leaves of the cabbage and the ones that look ruined. Wash it thoroughly with water and pat dry it with paper or a clean kitchen towel.

There are a few methods of cutting cabbage to use in fresh salads. One of them is to simply use a very sharp knife and cut the piece first in half or quarters and from there cut it into very thin strips.

Cutting cabbage with a knife.

Another way is to use a cheese grater. Stand the grater on a table or in a bowl, whichever is easier. Cut the cabbage into quarters and grate it using the part with the largest holes. This method also works with vegetable cutters, either manual or electric.

Cabbage cut with a cheese grater.

And finally, you can also use a food processor but you must be careful as you don’t want to end with a cabbage paste. So, cut cabbage into chunks and place them into a food processor, activate the device for 1 second and turn off, check how it has been cut and, if necessary, repeat the operation.

Cabbage shredded in a food processor.

How To Make Mexican Cabbage Salad

Cut onions into thin slices and place them in a bowl large enough to mix well with the cabbage and the other ingredients.

Onions thinly sliced on a bowl.

Wash the carrot thoroughly and peel it with a potato peeler. Then, using a cheese grater, grate it into thin strips. Add to the bowl.

Grating carrots.

Add the grated cabbage and then the lemon juice (or limes). Then ddd dried oregano.

Cabbage added to the bowl.

*If you wish, add a dash of vinegar as well, but not too much since you should feel the flavor of the lemon more than the vinegar.

Mix very well to allow the lemon to soak all the vegetables, adjust with salt if needed. Let the salad to rest from 20 to 30 minutes and that’s it. Your Mexican Cabagge Salad is ready to serve with your favorite dishes.

Mixing the salad.

How To Store

This Mexican cabbage salad keeps perfectly up to 5 days in the refrigerator. I recommend to place it in a glass container with a lid (you can also use kitchen wrap to cover it) as this prevents it from absorbing other odors.

Crispy tacos served with cabbage salad.
Ensalada de col y zanahoria en un plato de mandera.

Mexican cabbage salad

Made with fresh cabbage, carrots and red onions and tossed with lemon juice, oregano and salt this fresh and delicious Mexican cabbage salad is the perfect addition for any taco recipe out there!
PREP 10 minutes
resting time 15 minutes
TOTAL 25 minutes
5 from 1 vote
Print Pin Rate
Servings: 4
Author: Maricruz


  • ½ medium cabbage ((300g) shredded)
  • 1 medium carrot ((100g) grated)
  • 1 small red onion ((60g) finely sliced)
  • 2 limes (or 1 lemon)
  • 1 tsp oregano (or more, to taste)
  • salt


  • In a large bowl place cabbage, carrots and onions.
  • Add limes juice, oregano and salt.
  • Mix well, adjust with salt and allow to rest for 15 minutes before serving.
Calories: 30kcal
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Recipe Rating


  1. 5 stars
    Loved the crunchy texture and tangy flavor on this Mexican slaw, I’ll try next time with some spicy, maybe adding a serrano or jalapeno pepper or some chili flakes.