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Overhead view of bowl of multi-colored jalapeno slaw.

Spicy Cilantro Lime Summer Slaw Recipe

This coleslaw is perfect for barbecues, great on tacos, or an addition to any meal. Made with slaw mix, corn, jalapenos, red peppers, onion, cilantro, lime juice, and oil, it’s quick to throw together.
Course Side Dishes
Cuisine American, Mexican, Tex-Mex
Keyword Coleslaw, Jalapeno Coleslaw, Spicy Coleslaw
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 180kcal


  • 16 ounces slaw mix (1 package)
  • 15 ounces canned corn drained
  • ½ cup pickled jalapenos sliced with juice
  • cup red onion diced, optional
  • 1/3 cup red sweet pepper diced,
  • cup cilantro diced
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup cotija cheese


  • In a large bowl, combine the slaw, corn, red peppers, jalapenos, onion, and cilantro. Toss to combine.
  • In a small bowl, combine the lime juice, olive oil, salt, and pepper. Pour the vinaigrette over the slaw and toss.
  • Refrigerate for 2 hours, up to 24 hours, before serving.
  • Sprinkle with cotija cheese before serving.



  • You can make this salad ahead of time and the flavors will more fully develop over time.
  • Store in the refrigerator for up to 3 days for best results. If left longer, the slaw may get soggy.
  • Serve this summer slaw on fish tacos, burgers, or as a perfect side dish for a barbeque.


Calories: 180kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 777mg | Potassium: 286mg | Fiber: 3g | Sugar: 4g | Vitamin A: 618IU | Vitamin C: 44mg | Calcium: 71mg | Iron: 1mg