Easy Tequila Lime Coleslaw

If tangy, bright, crunchy things make your whole dinner wake up and behave, this is your slaw. It’s zippy with fresh lime, a little smoky from cumin, and there’s a flirty splash of tequila that makes everything taste a hair more grown-up (in the best way). It’s the slaw I throw on fish tacos, pile onto pulled pork, or just fork straight out of the bowl while pretending I’m only “testing.” Fifteen minutes, one bowl, and the kind of crunch that actually holds up.

My husband calls this my “party coleslaw” because every time I make it, the bowls and tacos mysteriously empty. The kids like the crunchy bits; I like that it goes with literally everything we grill in the summer and doesn’t turn soggy after ten minutes on the picnic table. Also, confession: once I ate a cold bowl of it for breakfast with a fried egg on top and I regret nothing.

How to Make It

Grab a giant mixing bowl—the big one you only use for popcorn—and whisk together 1/2 cup mayo, 2 tablespoons sour cream (or Greek yogurt if that’s what you’ve got), 2 tablespoons blanco tequila, the zest of 1 lime, and about 3 tablespoons fresh lime juice. Add 1–2 teaspoons honey, 1 small grated garlic clove, 1/2 teaspoon ground cumin, 3/4 teaspoon kosher salt, and black pepper. If you like a little heat, toss in half a minced jalapeño (seeds if you’re brave).

Dump in 6 packed cups shredded cabbage (I do a mix of green and purple), 1 cup shredded carrots, a quarter of a small red onion sliced paper-thin, and a handful of chopped cilantro. Toss like you mean it. Taste. If it needs more pop, squeeze another half a lime. If it’s a little sharp, a teeny drizzle more honey smooths it out. If you actually want to taste the tequila, add a tiny splash now.

Let it hang out 10–30 minutes so the cabbage softens just a touch but still keeps its crunch. Give it one more toss and you’re ready to crown every taco in sight. This makes about 6 cups—easy 6–8 side servings.

✔Ingredient Notes

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– Cabbage (green + purple): The crunch backbone. Bagged coleslaw mix totally works—just pick out the weird huge chunks if you get them.
– Carrots: Sweet little ribbons that calm the lime. I’ve used matchsticks and the pre-shredded bag—zero shame.
– Red onion: Thin, thin, thin. If raw onion bites you back, soak slices in cold water for 10 minutes first.
– Cilantro: Fresh, herby zip. Hate it? Use thin-sliced scallions or a handful of parsley.
– Mayonnaise: Gives it body without heavy-gloppy vibes. Avocado oil mayo is great here.
– Sour cream or Greek yogurt: Lightens the mayo and adds tang. Skip if you want it dairy-free and sub a spoon of extra mayo.
– Blanco tequila: Clean, citrusy backbone. It won’t taste like a shot—more like “what is that delicious thing?” Use orange juice if skipping alcohol.
– Lime (zest + juice): Non-negotiable. Zest is where the perfume lives; don’t skip it if you’ve got a microplane.
– Honey: Balances the tart. Maple or sugar works; start small and creep up.
– Jalapeño: Optional heat. No jalapeño? A pinch of red pepper flakes won’t cry about it.
– Garlic: One small clove, grated fine so no harsh chunks sneak up on you.
– Cumin: Just a whisper for warmth. Go easy; too much and it tastes dusty.
– Kosher salt + black pepper: Salt wakes it up. Taste, then trust yourself.

✔Recipe Steps

1. Whisk mayo, sour cream, tequila, lime zest, lime juice, honey, garlic, cumin, salt, and pepper in a large bowl until silky.
2. Shred cabbage and carrots; slice red onion thin; mince jalapeño; chop cilantro.
3. Add veggies to the bowl and toss until every strand is glossy.
4. Taste and adjust with more lime, a pinch of salt, or a tiny honey drizzle; add a splash more tequila if you want it louder.
5. Rest 10–30 minutes to lightly soften and marry flavors, then toss again.
6. Serve cold and pile onto tacos, bowls, or burgers; garnish with extra cilantro and lime wedges.

What to Serve It With

– Crispy fish tacos or shrimp tacos (honestly, any tacos)
– Carnitas, barbacoa, or pulled pork sandwiches
– Grilled chicken thighs or steak fajita bowls
– Smash burgers and hot dogs (hello backyard BBQ)
– Black beans, rice, and avocado for a lazy lunch plate
– Chips… yes, like a crunchy, tangy slaw dip; it works

✔Tips & Mistakes

– Salt in stages. The flavor blooms after 10 minutes, so don’t panic-salt.
– Don’t drown it. You want a light coat, not soup. Add dressing gradually if your cabbage is on the small side.
– Use fresh limes. Bottled juice makes it flat and weirdly bitter.
– Too sharp? A teaspoon of honey fixes most issues. Too sweet? Lime and salt to the rescue.
– If using bagged slaw, pick one without dressing—just plain mix.
– Make it ahead, but not forever. 2–4 hours in the fridge is sweet spot territory.

✔Storage Tips

Pop leftovers in a sealed container and stash in the fridge for up to 3 days. It’ll soften a bit each day but still tastes bright. Eat it cold—like straight from the fridge with a fork while standing at the counter—or toss with fresh cabbage to re-crunch if you want to stretch it. And yes, breakfast slaw with a fried egg is a personality trait.

✔Variations and Substitutions

– No tequila: Use 1–2 tablespoons orange juice or extra lime juice plus a splash of apple cider vinegar.
– Dairy-free: Skip sour cream/Greek yogurt; add 1–2 extra tablespoons mayo.
– Sweetener swaps: Honey ↔ maple syrup ↔ plain sugar. Start with 1 tsp; add more if needed.
– Heat levels: Jalapeño ↔ serrano; or use red pepper flakes. Seed it for mild.
– Crunch extras: Toasted pepitas, thin-sliced radishes, or a handful of crushed tortilla chips right before serving.
– Herb switch: Cilantro ↔ parsley ↔ thin-sliced green onions.
– Creamy vs. vinaigrette: Want it lighter? Halve the mayo, add 1 tbsp olive oil, and bump lime juice.

Frequently Asked Questions

Easy Tequila Lime Coleslaw

Crisp cabbage and carrots tossed in a creamy tequila–lime dressing with a hint of honey and cumin. Bright, zesty, and ready in minutes—perfect for tacos, grilled mains, or a make-ahead cookout side.

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 cup green cabbage, finely shredded
• ▢ 2 cup red cabbage, finely shredded optional
• ▢ 1 cup carrots, shredded
• ▢ 0.5 cup fresh cilantro, chopped
• ▢ 0.5 cup scallions, thinly sliced
• ▢ 1 pepper jalapeño, seeded and minced
• ▢ 0.75 cup mayonnaise
• ▢ 0.25 cup sour cream optional
• ▢ 2 tbsp tequila blanco or omit for alcohol-free
• ▢ 3 tbsp fresh lime juice
• ▢ 1 tsp lime zest
• ▢ 1 tbsp honey
• ▢ 1 tbsp apple cider vinegar
• ▢ 0.5 tsp garlic powder
• ▢ 0.5 tsp ground cumin
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.5 tsp chili-lime seasoning (Tajín) optional

Instructions

Preparation Steps

• Add green cabbage, red cabbage, carrots, cilantro, scallions, and jalapeño to a large mixing bowl.
• In a separate bowl, whisk together mayonnaise, sour cream, tequila, lime juice, lime zest, honey, apple cider vinegar, garlic powder, cumin, salt, pepper, and chili-lime seasoning until smooth.
• Pour the dressing over the vegetables and toss until everything is evenly coated.
• Taste and adjust with more salt or lime juice as needed.
• Chill for 15 to 30 minutes to let flavors meld. Toss again before serving.

Notes

For alcohol-free slaw, replace tequila with additional lime juice or orange juice. The slaw will soften as it sits—serve right away for extra crunch or make up to 1 day ahead for a more tender texture.