5 Minute Tequila Lime Coleslaw with Cilantro

Here we are in the thick of summer, which means it’s officially cookout-season here in the Midwest (if it ever stops raining, that is)!

While I love a great piece of grilled chicken or perfectly cooked burger, the real star of cookouts (in my opinion), are the sides.

I mean, there’s mac and cheese, baked beans, pasta salad, and so much more. Coleslaw is one of those under-appreciated sides.

It’s great on it’s own, it’s also an absolute staple on top of any bbq sandwich (pulled pork, shredded beef, pulled chicken, etc) in the Midwest. Is that a thing in other parts of the United States and/or world? Let me know, I’m curious.

But due to the flavors of this coleslaw, I really love it on top of some fish tacos or shrimp tacos.

What do I need to make this recipe?

• Mayonnaise – plain full-fat real mayo is definitely preferred for this.
• Lime juice – freshly squeezed is best, but bottled works well in this recipe too.
• Cilantro – fresh cilantro adds an earthiness and freshness.
• Tequila – silver tequila is preferred, and no need to break the bank.
• Sugar – just regular granulated sugar, which adds a sweetness that balances the tang.
• Salt and pepper – nothing fancy, just seasonings.
• Green onions – these add crunch and a slight onion flavor.
• Coleslaw mix – this typically includes shredded cabbage and carrots.
• Red cabbage – you don’t need much, so try to pick a small head of cabbage.

How to make tequila lime coleslaw:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Make dressing. I like to whisk the dressing in the bottom of the mixing bowl, that way you don’t have to dirty another bowl for the dressing.
2. Add cabbage mixture. Toss to combine well.
3. Chill. Cover and refrigerate for at least an hour or two.
4. Serve. Give the coleslaw a toss to allow the dressing to get redistributed, then serve cold.

Variations of this recipe

• Tequila – I prefer this recipe with silver tequila (the clear one), as it doesn’t have other flavors that could compete with the dressing. However, if you want to experiment and try it with other types, you certainly can!
• Coleslaw mix – choosing to use the pre-shredded bags of green cabbage and carrots will certainly save you time, which is why I prefer to use them. If you’d rather chop your own, I would use approximately 4 cups of green cabbage and about 2/3 – 1 cup of carrots.
• Red cabbage – if you don’t like it, or don’t want to buy a head of cabbage, you can omit it if you’d prefer.
• Sugar substitutes – I haven’t tested this recipe using any sugar substitutes, but I’m almost certain they could be used. I would follow whatever ratio the package suggests to get the amount needed.
• Extra creamy – for an even creamier coleslaw, you can add additional mayonnaise, stir in a bit of milk (whole milk works best), or simply double the dressing ingredients and use it on a single batch of the cabbage mixture.
• Extra seasoning – after your coleslaw has been refrigerated, give it a toss, then a quick taste.  Add more salt and/or pepper if desired

Making coleslaw ahead of time

Coleslaw is an amazing potluck recipe because it’s actually supposed to be made ahead of time!

Once you mix it all together, it’s best to refrigerate it for at least 2 hours, but honestly, if you can make it a day ahead of time, it will have the best flavor and texture.

The dressing will coat the cabbage and take away the strong crunch. Generally, it will get creamier and softer the longer it sits in the refrigerator.

Storage

Leftover coleslaw should be refrigerated in an airtight container and consumed within 3-4 days.

The longer it sits in the refrigerator, the less crunchy and more “wet” it will be.

So the next time you’re thinking about what to serve as a side at your next barbecue or cookout… definitely consider this Tequila Lime Coleslaw with Cilantro!!

Recipe originally posted in April 2017, but has been updated in July 2025 with additional information.