Jump to Recipe Print Recipe

This spicy avocado and mango Mexican slaw is the kind of side dish that accidentally becomes the main character: crunchy cabbage, juicy mango, creamy avocado, and a limey, chile-kissed dressing that clings to every shred without turning soggy. It’s bright, a little sweet, properly spicy, and (bonus) a mayo-free taco slaw that even the skeptics get excited about. I love it piled onto carnitas, tucked into fish tacos, or eaten straight from the bowl with a fork while “taste testing”- because this Mexican slaw recipe is quick enough to throw together on a weeknight, but bold enough to bring to a party and pretend you planned ahead.

PIN IT

Spicy Avocado and Mango Mexican Slaw (No Mayo, All Attitude)

A crunchy, sweet-heat mexican slaw with mango, avocado, and a zippy lime-chile dressing (no mayo).

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Mexican

Servings 6

Equipment

• Large Mixing Bowl at least 4 quart so you can toss without launching cabbage; a clean stockpot works in a pinch
• Small skillet 8 inch or 10 inch for charring corn quickly; if you don't have one, skip the charring and use thawed frozen corn
• Microplane or fine grater for zesting lime; if you don't have one, use a vegetable peeler and mince the zest finely
• Chef’s knife and cutting board a sharp knife matters for clean cabbage shreds and neat mango cubes; a mandoline can speed up slicing but watch your fingers
• Whisk or Fork for emulsifying the mexican slaw dressing; a jar with a lid also works (just shake hard)
• Citrus juicer (optional) helps you get every drop of lime without seeds; you can also squeeze by hand and strain

Ingredients

  

For the slaw base

• 4 cup green cabbage very thinly sliced; bagged coleslaw mix is fine if you're in a hurry
• 2 cup red cabbage thinly sliced for color and extra crunch
• 1 cup carrot shredded; use a box grater or pre-shredded carrot
• 1 cup mango ripe but firm, diced (about 1 large mango)
• 1 avocado ripe but not mushy, diced; add right before serving for the best texture
• 1/2 cup fresh cilantro roughly chopped; if cilantro tastes soapy to you, swap in flat-leaf parsley or thinly sliced scallion greens
• 1/3 cup red onion very thinly sliced; for a milder bite, soak slices in cold water for 5 minutes, then drain well
• 1 cup corn fresh kernels or frozen (thawed); we'll char it quickly for extra flavor
• 1/3 cup pepita toasted; substitute chopped roasted peanut or sunflower seed

For the spicy lime dressing (mexican slaw dressing)

• 1/4 cup lime juice freshly squeezed (about 2 large lime)
• 1 teaspoon lime zest optional but makes the whole bowl smell incredible
• 3 tablespoon extra-virgin olive oil or use avocado oil for a more neutral flavor
• 1 1/2 tablespoon honey or substitute maple syrup; reduce to 1 tablespoon if your mango is super sweet
• 1 tablespoon rice vinegar or use apple cider vinegar; this adds tang without overpowering lime
• 1 teaspoon dijon mustard helps emulsify; substitute 1 teaspoon mayo if you're not strict about no mayo
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon ground cumin toasty and warm; if yours is old, use a little extra
• 1/2 teaspoon chili powder use a mild American-style chili powder; for smokier, swap with chipotle powder
• 1/4 teaspoon smoked paprika optional but great with grilled meats and fish
• 1 jalapeño minced (seeded for medium heat, unseeded for hot); substitute serrano for more punch
• 1 small garlic clove finely grated or minced; raw garlic is strong, so keep it small
• 1/4 teaspoon black pepper freshly ground

Optional finishers (choose your vibe)

• 2 tablespoon cotija cheese crumbled; leave out for dairy-free
• 1 tablespoon hot sauce to taste; especially good if serving with rich pork
• 1 lime cut into wedges for serving

Instructions

 

Prep

1. Slice the green cabbage and red cabbage as thin as you can. Thin shreds = better texture and the dressing coats everything. Add both cabbages to a large mixing bowl with the shredded carrot, cilantro, and red onion.
2. Dice the mango into bite-size cubes. Tip: slice off the cheeks, score the flesh in a grid without cutting through the skin, then scoop. Add mango to the bowl, but hold the avocado for now so it stays creamy and intact.

Char the corn (tiny step, big payoff)

1. Set a small skillet over medium-high heat and add the corn (no oil needed if your skillet is nonstick; add 1 teaspoon oil if it's stainless). Cook for 5 minutes, stirring only occasionally, until you get browned spots and the corn smells sweet and a little nutty.
2. Scrape the corn onto a plate to cool for a few minutes. If you add it piping hot, it can soften the cabbage and make the slaw feel limp.

Make the dressing

1. In a small bowl (or jar), whisk together lime juice, lime zest, olive oil, honey, rice vinegar, dijon mustard, kosher salt, cumin, chili powder, smoked paprika, jalapeño, garlic, and black pepper. Whisk until glossy and slightly thickened, about 20 seconds.
2. Taste the dressing before it hits the cabbage. You want it a little punchy and salty on its own; once it's on all that veg, it mellows out. Adjust with a pinch more salt or an extra squeeze of lime if needed.

Toss and finish

1. Add the cooled charred corn to the bowl. Pour the dressing over the slaw and toss thoroughly, lifting from the bottom and folding until the cabbage looks evenly coated.
2. Let the slaw sit for 10 minutes at room temperature so the cabbage slightly softens and the flavors mingle. This is the difference between "tastes like ingredients" and "tastes like a real dish."
3. Right before serving, dice the avocado and gently fold it in. Add toasted pepita and (if using) cotija. Taste again and adjust: more jalapeño for heat, more honey for balance, more lime for brightness.
4. Serve with lime wedges and hot sauce on the side. If you're using this as a quick mexican coleslaw for tacos, keep a big spoon nearby so everyone can pile it on without shredding tortillas.

Pairings

This is a loud, juicy, crunchy mexican style slaw, so it loves anything rich, smoky, or crispy.

Tacos and Tortas

• Carnitas Tacos: that sweet mango + spicy lime is magic with pork shoulder. If you're making slaw for carnitas tacos, add an extra pinch of salt and a splash more vinegar so it can stand up to the fat.
• Fish Tacos: use this as coleslaw for fish tacos, especially with grilled or blackened white fish like cod, mahi mahi, or tilapia. The avocado makes it feel almost like a sauce.
• Shrimp Tacos: char the shrimp, then spoon this slaw on top and finish with hot sauce.
• Chicken Tinga or Pollo Asado: this brings crunch and acidity that cuts through smoky tomato or grilled flavors.

BBQ and Grilled Mains

• Grilled Skirt Steak or Carne Asada: serve the slaw on the side like a salad, or stuff it into warm tortillas.
• Grilled Chicken Thigh: thighs are juicy and can handle spice; the slaw keeps the plate from feeling heavy.
• Burgers and Sandwiches: tuck it into a pulled pork sandwich, or use it like a bright "salad topper" for a turkey burger.

Party Spread Ideas

• Build-your-own Taco Bar: set out this slaw, pico de gallo, guacamole, beans, and a couple proteins. It's an easy mexican coleslaw that looks impressive because the mango and red cabbage pop.
• Chips Situation: it's not a dip, but it is extremely scoopable with sturdy tortilla chips. If you go this route, chop the cabbage slightly shorter so it grabs better.

Drink Pairings

• A Cold Lager or Light Pilsner: the bubbles help with chile heat.
• Margarita (Classic Lime): obvious for a reason; it echoes the citrus.
• Sparkling Water With Lime and a Pinch of Salt: surprisingly great if you're keeping it simple.

If you want to make the whole meal feel cohesive, keep the rest of the plate straightforward: grilled protein, warm tortillas or rice, and let this slaw be the bright, spicy crunch.

FAQs

Is this a taco slaw no mayo recipe?

Yes. The creaminess comes from avocado and a little mustard to help emulsify the dressing. If you want it extra creamy without mayo, blend 1/2 avocado into the dressing and fold the remaining diced avocado into the slaw at the end.

Can I make this mexican slaw recipe ahead of time?

You can prep most of it. Shred the cabbage, grate the carrot, slice onion, chop cilantro, and whisk the dressing up to 24 hours ahead. Store the vegetables dry in a sealed container and the dressing separately. Char the corn and refrigerate. Combine everything 30 minutes before serving, then fold in the avocado and pepita right at the end.

What proteins does this pair best with (breast, thigh, boneless, etc.)?

It's especially good with boneless, skinless chicken thigh (grilled or pan-seared), because thighs stay juicy and the slaw's acidity cuts through. For lighter meals, grilled chicken breast works too-just don't overcook it. It's also excellent with slow-cooked pork shoulder (carnitas) and flaky white fish fillet for tacos.

How spicy is it, and how do I control the heat?

With 1 seeded jalapeño, it's a medium heat that most people can handle. For mild, use 1/2 jalapeño and remove all seeds and ribs, or swap in 1/4 teaspoon chipotle powder for smokiness without sharp heat. For hot, use a serrano, keep the seeds, and add a splash of hot sauce.

Why does my slaw get watery, and how do I prevent it?

Cabbage releases water once it's salted and dressed, and mango adds juice too. To keep it crisp, don't dress it too far ahead, and make sure your cabbage is sliced thin but not shredded into mush. If you must hold it, toss with dressing, refrigerate for up to 4 hours, then drain off a little liquid before folding in avocado and topping with pepita.