A mayo-free Mexican slaw with cabbage, carrots, red onion, jalapeno, bell pepper, and cilantro. Dressed with Dijon, lime, cumin, and cayenne. Topped with spiced pepitas.
Most slaws are drowning in mayonnaise. This one uses no mayo at all. The dressing is Dijon mustard, lime juice and zest, red wine vinegar, olive oil, salt, pepper, cumin, and cayenne. Sharp, tangy, and spicy. Tossed with shredded cabbage, carrots, sliced red onion, seeded jalapeno, red bell pepper, and cilantro. Spiced pepitas scattered on top for crunch. A keeper for the recipe box — and the obvious thing to make alongside tacos all spring and summer.
The cumin and cayenne in the dressing give it a warmth that standard vinaigrette slaws lack. The pepitas are the finishing touch: salted, spiced, and toasted. They turn every forkful into something with more going on than just dressed cabbage.
Tips for Making Mexican Slaw
Whisk the dressing thick
Dijon mustard, lime juice, zest, red wine vinegar, and olive oil. The mustard emulsifies the dressing and keeps it from separating.
Add cumin and cayenne last and whisk until combined. Taste the dressing before adding it to the slaw. It should be tangy and slightly spicy.
Refrigerate for at least thirty minutes
The slaw needs time for the cabbage to soften slightly in the acidic dressing. Thirty minutes minimum. An hour is better.
The pepitas go on just before serving. If they sit in the dressing, they absorb liquid and lose their crunch.
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Mexican Slaw with Spiced Pepitas
Total Time: 15 minutes
Yield: Serves 8
Diet: Vegetarian
Description
A vibrant and crunchy Mexican slaw with a tangy vinaigrette, topped with spiced pepitas for an extra layer of flavor.
Ingredients
Units
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Instructions
- In a large bowl, whisk together the Dijon mustard, lime juice and zest, red wine vinegar, olive oil, salt, black pepper, cumin, and cayenne pepper.
- Add the sliced red onion, jalapeno, red bell pepper, and cilantro to the bowl and toss to coat with the dressing.
- Add the shredded cabbage slaw mix and shredded carrots to the bowl and toss until well combined.
- Refrigerate the slaw for at least 30 minutes to allow the flavors to meld.
- Before serving, sprinkle with spiced pepitas for added crunch and flavor.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4
- Sodium: 220
- Fat: 8
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
Frequently Asked Questions
What are pepitas?
Hulled pumpkin seeds. Spiced pepitas are toasted with salt, cumin, and cayenne or chili powder. You can buy them pre-spiced or toast them yourself in a dry pan.
Can I make this ahead?
Yes. The dressed slaw keeps in the fridge for up to two days. It softens more over time. Add the pepitas and a squeeze of fresh lime just before serving.
Can I add protein?
Grilled chicken, shrimp, or pulled pork all work on top. The slaw becomes a base rather than a side. Keep the protein simple because the slaw is flavourful on its own.