Regular coleslaw gets a new spin with this tequila lime version! The tequila gives it an unique depth, and it’s sure to be a hit at your next party!
Who loves a great coleslaw? Instead of the traditional sweet and tangy, this recipe has great depth of flavor, with the awesome zip from the lime. It’s great on it’s own, or piled on top of a great burger, some tacos, grilled flank steak or barbecue!
I have a hard time picking my favorite cookout side dish. Macaroni salad is probably my all-time favorite (try this jalapeño popper version), but coming in at a verrrrrrry close second, is coleslaw. Other than cookouts, I also order coleslaw all the time at restaurants!
Most of the time, coleslaws all taste very similar… sweet and tangy right? And believe me, I love that kind too… but sometimes I crave something different… something unique!
Enter, the tequila lime coleslaw!! If you’re worried about the tequila being overpowering or just tasting like alcohol… fear not, it’s just enough to give the slaw a unique depth, not enough for you to say, “wow that definitely has tequila in it!”.
While this coleslaw is awesome all by itself, but it’s phenomenal on top of burgers, tacos, grilled steak, the sky is the limit!
Any kind of tequila would probably work, but I found that it tastes best with a silver tequila. You can also leave it out if you don’t want any alcohol at all, although I do highly recommend trying with the tequila first. It’s just one tablespoon for the WHOLE recipe, so the amount per serving is extremely small. Plus, you know… booze 😉
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!!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/4 cup mayonnaise
- 3 Tbsp lime juice fresh is best
- 2-3 Tbsp fresh cilantro, minced
- 1 Tbsp tequila (silver)
- 3 tsp granulated sugar
- 1/4 tsp salt
- pinch of black pepper
- 1/3 cup green onions, thinly sliced
- 14 oz coleslaw mix (or equal amount of shredded cabbage and carrots)
- 1/2 cup shredded red cabbage
Instructions
- To a large mixing bowl, add the first 7 ingredients (through black pepper) and whisk to combine until smooth.
- Add green onions, coleslaw mix and red cabbage and toss to combine. Cover and refrigerate for at least an hour, to allow flavors to fully combine.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Cynthia Lopez says
Made many times now. Have with Mexican food a lot.
Jocelyn says
Can this be made the night before?
Amanda says
Yes, but the longer it sits, the red cabbage can “bleed” color into the coleslaw.
Donni says
How far ahead could I make this? Planning for company so I hope to be able to make in advance. Thanks!
The Chunky Chef says
I’ve only made it 1 day in advance.
Andrew Ramsey says
You can make a day or two ahead of time. Omit the red cabbage until the day of. That way the color won’t bleed into the slaw.
Joyjoy says
Served this as a side dish with black bean quesadillas and both of us loved it. I didn’t want it to be too sweet so I halved the sugar and it suited us perfectly. This recipe is going to be requested often.
Teren says
Everyone that tries it LOVES this recipe!! Thank you!! I make it at least 3 times a month!
Nina Hyman says
Refreshing and tasty
Kim says
Added 2 thinly sliced Serrano peppers, nice kick! This was a big hit, brought to a friends house who was having taco night!
David Schreiber says
Feeding 85 National Guard soldiers aftre a month in steaming LA eating MRE’s for over a month. This is exactly what I needed to top pulled pork tacos and sandwiches. Thanks so much for sharing, Dave S. Davenport, IA
The Chunky Chef says
Would definitely be a fabulous use for this coleslaw, and thank you for what you’re doing… I’m sure they’ll greatly appreciate it!
Sheri Schooner says
How big is the serving size?
The Chunky Chef says
I’ve never measured it precisely. It’s just 1/8th of the entire recipe.
Jania says
I love this recipe and plan on making it thi weekend. I do have one concern. What are all the black specks in the salad?? Far too many to be a pinch of black pepper.
The Chunky Chef says
Hi Jania, that is black pepper. We like our slaw peppery. Use whatever amount you prefer 🙂
Christianne Boudreau says
I have to say, my Dad and my son are both a little off when it comes to the idea of coleslaw in any form, but with this one, I was able to win them over and open up their stomachs to other possibilities in the future. Truly refreshing and a delight. I called it a margarita coleslaw. Even more appetizing. Truly recommend it and will share it as well.
Amy E. says
Just threw this together real quick. Doubled the recipe. It’s amazing! The flavor is so friggin good! I used gold tequila, liquor store didn’t have mini bottles of silver. It didn’t make any difference (at least to me, my 1st time making it). Will definitely bring this for 4th of July!!
The Chunky Chef says
Hi Amy 🙂 I’m SO happy you loved it!! I’ve never met a tequila I didn’t like, so I’m glad the gold worked out well 🙂
Sandi G says
Tequila?? You are speaking my language!
Anna @ Crunchy Creamy Sweet says
Talk about jazzing up a coleslaw! Love this!
Dee says
You had me at tequila. Seriously, I have to try this recipe and keep it all to myself!
Karly says
Tequila in my coleslaw? Yes please. This looks so good- perfect for summer picnics!
Jen says
Love the twist of flavors!! Definitely will be trying this for our upcoming BBQs!
Cathy Pollak says
I am totally ready to give this a spin.
Stephanie says
Mmmmm, the perfect summer side dish!
Erin @ The Speckled Palate says
What a BRILLIANT coleslaw! I’ve never considered throwing booze into mine before, but now, I feel like the possibilities are endless. 😉 Also, YUM.