This simple Mexican inspired jicama and cabbage coleslaw with tangy dressing is perfect for taco night, tostadas, BBQs, and more! Naturally gluten free + vegan friendly.
Free From: Wheat, gluten, dairy, casein, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, tomatoes, and more
Optional Free From: Eggs (use vegan mayo), Nightshades (omit bell peppers)
Coleslaw recipes are the bright and refreshing side dish for so many meals. This Mexican inspired coleslaw combines traditional ingredients like red and green cabbage with thin slices of jicama and mixes it all together with a zippy dressing filled with lime juice and cilantro.
My family loves this and it is a great way to get some crunchy cabbage into the diet.
This recipe is refreshing, healthy, and super easy to make! Plus, it is naturally gluten free, dairy free, and is egg free with the use of vegan mayo.
Perfect for taco night, potlucks, or adding alongside grilled meat dishes, this easy Mexican coleslaw recipe is delicious on top of tofu tacos, burrito bowls, or in a burrito wrap! Serve along side other Tex Mex inspired recipes like mango salsa, cilantro lime dressing, or chipotle crema!
Why You’ll Love this Coleslaw Recipe
- Refreshing and Delicious
- Easy to Mix together
- Simple healthy ingredients
- Perfect side dish for Mexican food or summer cookouts and more!
- Gluten free, Dairy free, Egg free, Nut free, and more!
Here is a quick rundown of what ingredients you’ll need to make this Jicama Cabbage Coleslaw recipe. See the recipe card for the exact measurements and the allergy substitutions for how to adapt this recipe for your unique needs.
- Jicama: Jicama is a root vegetable that has a similar flavor to an apple. They are super good for you, filled with fiber, vitamin C and B6, and prebiotics to help your gut. Choose a good one by picking out one that is smaller in size that doesn’t have any bruises or blemishes on the outside.
- Coleslaw: I typically buy mine in a pre-shredded coleslaw mix to save on time and chopping! A combination of green cabbage, red cabbage, and carrots is a perfect blend.
- Bell Pepper: I also really like the addition of a yellow or red bell pepper in this.
- Vegan Mayo: This is the base of the dressing. I really like Sir Kensington’s Vegan Mayo as it has a well rounded flavor that isn’t too overwhelming. If you are not avoiding eggs, any traditional mayonnaise will work. I don’t recommend Miracle Whip.
- Lime Juice + White Sugar (or Honey): To brighten the dressing and make it sweet.
- Herbs and Spices: I love to use fresh cilantro along with dried garlic powder and onion powder. Salt and black pepper to taste, as always!
Tip! Want to make a lighter version of this dressing? Replace the mayo with an equal amount of (dairy free) sour cream or Greek yogurt!
Use the best mayo option for you and your dietary needs to make it egg free, soy free, or vegan.
To make it nightshade free, omit the bell peppers.
If you can’t find a jicama, you can either omit the ingredient or add thinly sliced apples to mimic the freshness the jicama brings.
Can’t stand cilantro? Omit the cilantro and use fresh flat-leaf parsley in place of it. The flavors won’t quite be the same, but it will be similar. You can also omit the cilantro.
Want to make it spicy? Chop up a few pickled jalapeno peppers to add to this coleslaw!
Have other veggies you want to add? Try adding these next time!
- Red Onion
- Green Onions
- Fresh Corn
- Avocado Chunks
For the full instructions, complete with recipe measurements, please see the recipe card below.
First up, mix together the dressing. Into a medium sized bowl, combine the vegan mayo, lime juice, garlic and onion powder, and sugar (or honey). Whisk it together to combine and taste for seasoning. Set it aside while you mix the remaining ingredients.
Next, it’s time to mix together the vegetables.
If you have bought a pre-shredded cabbage mix, this part is easy! Just open the bag and add it to a large bowl. If you have whole cabbages, thinly slice using your favorite technique.
Tip! You can use a food processor or a large chef’s knife to slice the fresh cabbage together. Any method is good, it’s just what you prefer!
Now it’s time for the jicama! Wash and peel the outer layer of the jicama. Using a sturdy knife, cut the jicama in half and then thinly slice into the same sized pieces as the cabbage and bell pepper.
Now, thinly slice the bell pepper and add it to the bowl. Finally, roughly chop the cilantro and mix it in as well.
Pour the dressing over top and give it a quick taste for seasoning. And that’s it!
What to serve with this coleslaw recipe?
Tacos: The classic combo! I love to serve this with tofu tacos or with ground beef tacos made with my homemade chili seasoning mix.
Sandwiches: This is so amazing when paired in things like a reuben sandwich or when mixed with bbq lentils or sloppy joe lentils in a wrap!
Grilled Meats: Take bbq to a whole new level!
How to Store + Make Ahead
While this coleslaw is ready to eat right away, it gets even better the next day!
How to Store: Store any leftovers in an airtight container in the fridge for up to 4 days. It’s best when mixed a few hours before serving to allow the flavors to combine. I don’t recommend freezing this recipe.
Make Ahead: This recipe is perfect for making a day before an event! The flavors really get a chance to blend together. Give it a quick mix right before serving.
More Tex Mex Recipes to Love
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- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- Chef’s knife
- cutting board
- 1 cup jicama thinly sliced
- 4 cups cole slaw mix
- 1 bell pepper thinly sliced in any color
- ½ cup vegan mayo
- 2 tablespoons lime juice
- 1 tablespoon white sugar or honey
- ¼ cup fresh cilantro
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt & pepper to taste
- Make the dressing. In a medium sized bowl, combine the vegan mayo, lime juice, white sugar (or honey), garlic powder, onion powder, cilantro, and salt and pepper. Give a taste for seasoning and set aside.
- Prepare the salad. Thinly slice the cabbage (or open the bag of cole slaw mix), jicama, and bell pepper. Add them into a bowl and give it a quick mix to distribute the vegetables.
- Mix together and serve. Pour the dressing over top of the coleslaw and mix together well. Give a final taste for seasoning and serve. Enjoy!
- How to Store + Make Ahead
- Store: Store any leftovers in an airtight container in the fridge for up to 4 days. It’s best when mixed a few hours before serving to allow the flavors to combine. I don’t recommend freezing this recipe.
- Make Ahead: This recipe is perfect for making a day before an event! The flavors really get a chance to blend together. Give it a quick mix right before serving.
- Allergy substitutions
- Use the best mayo option for you and your dietary needs.
- If avoiding nightshades, omit the bell peppers.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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