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Coleslaw with Chile Lime Vinaigrette

Rainbow colored crunchy salad is a Mexican twist on basic coleslaw with cabbage, radishes, green onions and a tangy chile lime vinaigrette.

Course Salad
Cuisine Mexican
Keyword cabbage, Chile Lime Vinaigrette, coleslaw, radish
Prep Time 20 minutes
Servings 10


For the Slaw

  • 1/2 medium head of red cabbage shredded
  • 1 bunch green onions diced
  • 1/2 English cucumber thin sliced
  • 3-4 carrots peeled into strips
  • 12-20 radishes thin sliced
  • 1/2 cup cilantro diced

For the Chile Lime Vinaigrette

  • 1 clove garlic microplaned
  • 1/4 cup Cholula or other Mexican hot sauce
  • 1/4 cup champagne or other white vinegar
  • 2-3 tbsp agave or sugar
  • 2 tbsp olive oil
  • Juice and zest of one lime
  • 1 tsp cumin ground
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp mild dry red chile
  • optional achiote for color


  1. Start by slicing all the veggies and mixing in a large bowl.Don’t forget the fresh Cilantro.

  2. Set the veggies aside and mix up the dressing ingredients in a bowl or cruet. Taste the dressing and adjust heat, acid and salt to your preference. The dressing can be made days or hours in advance.

  3. Pour about half your dressing over the veggies and toss gently, taste one last time and add more dressing or salt if needed.