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Mexican Style Coleslaw

This coleslaw is so tasty and makes a great side dish at summer BBQs. It makes a LOT, be prepared to share!
Prep Time 40 mins
Course Salad, Side Dish
Cuisine Mexican
Servings 10 people


  • Cuisinart Food Processor


Coleslaw Ingredients

  • 1 small purple cabbage thinly sliced
  • 1 small green cabbage thinly sliced
  • 6 celery stalks thinly sliced
  • 6 med carrots grated
  • 1 small jicama peeled & grated
  • 1 med yellow onion grated
  • 1 cup Primal Kitchen Chipotle Lime Mayo
  • ½ cup apple cider vinegar
  • ¼ cup dijion mustard
  • ¼ cup raw local honey
  • 1 lemon zest and juice
  • 2 tbsp chives, minced optional garnish
  • 2 tbsp cilantro, chiffonade optional garnish

Spice Blend

  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 2 tsp garlic sea salt
  • fresh ground pepper to taste


  • I prefer using a food processor with the slicer attachment to slice my veggies and using the grater attachment to grate my veggies. It makes making a big batch of coleslaw that much easier. But feel free to slice and grate your veggies with whatever tools you have on hand. You can also opt to buy pre-slice and/or pre-grated veggies.
  • In a large bowl, mix all the veggie ingredients (reserve the cilantro and/or chives for garnish).
  • In a small bowl, whisk mayo, vinegar, mustard, honey, and herbs and spices. Add the lemon zest.
  • Stir the dressing onto the coleslaw and top with chives and/or cilantro
Keyword coleslaw, salad