Mexican cilantro lime cabbage jalapeno slaw no mayo cashew cream, yellow vintage bowl, marble surface, slices of lime on cutting board

10-Minute Mexican Coleslaw with Corn is a GF, dairy-free, cabbage slaw recipe seasoned with cilantro and lime for Southwest flavors using no oil mayo. To make a long title a few letters shorter, I refer to this dish as cilantro-lime corn slaw. 

And by the way, this southwest style side is a gluten-free coleslaw recipe that’s vegan and whole-food plant-based and using no refined oils.

My family calls this gluten-free coleslaw recipe the slaw with the corn in it. And as they casually glance to see what’s cooking, they say, “Ooo—you’re making the one with the corn. Yum!”

If you’re looking for a crowd-pleasing side, this cilantro-lime dressed corn slaw is a perfect addition to nearly any meal.

You can count on this Mexican inspired coleslaw recipe to be crispy, crunchy, and terrifically tangy. And it comes together in just a couple of minutes!

Is Coleslaw Dairy-Free? Is this Southwest 10-Minute Mexican Coleslaw with Corn Recipe Dairy-Free?

This southwest slaw provides all sorts of benefits because it’s made with healthy, raw, whole-food plant-based, and oil-free ingredients. There are no oily components either, such as traditional packaged oil-based salad dressings or mayo.

Additionally, this Mexican cilantro and lime dressed coleslaw (with no regular mayo) is eggless and has no sour cream or dairy milk—it’s an entirely plant-based, vegan, dairy-free, and gluten-free coleslaw recipe. By the way, while most coleslaws are gluten-free, if gluten is a concern for you, do ask or read the ingredients just to be sure that the slaw you’re about to enjoy is gluten-free.

The excellent flavors in this slaw come from a Mexican-inspired lime vinaigrette. And it’s this dressing that leaves it tasting light, zesty, and downright cool and, well, refreshing!

Mexican cabbage coleslaw with corn, cilantro, no mayo, on gray marble background, vintage mid century modern yellow bowl with handles

Is Coleslaw Healthy?

This particular whole food plant-based, 10-minute Mexican cabbage coleslaw recipe is oil-free and dairy free. It’s a very healthy as a side dish. Another reason this cilantro lime slaw is a healthier choice is that it uses no mayo. In the place of traditional mayo, this cabbage slaw uses homemade oil-free cashew cream mayo in its place.

For detailed nutritional information about this recipe, see the chart at the bottom of this recipe. The main ingredient in this and many other coleslaw recipes is cabbage. For more information about the nutrients in cabbage, read this article which details thirteen health benefits of eating cabbage.

How Do You Store Coleslaw?

This Mexican-inspired coleslaw recipe stores best in an airtight container kept in the fridge. 10-minute Mexican coleslaw with corn stores exceptionally well for the following reason: this cilantro and lime dressed cabbage slaw recipe suggests using no egg mayo.

coleslaw with chopped cabbage, cilantro, jalapeno peppers, lime, and a sprig of green cilantro

Can You Make this 10-Minute Mexican Coleslaw with Corn, Ahead?

We can’t speak for all slaws as not all slaws are created equal, lol. But this southwest seasoned slaw is pretty sturdy! And the festive Mexican ingredients in the corn coleslaw play nice in the sandbox when they mingle before serving.  

Even so, it also tastes delicious, made just seconds before you plan to eat it!

The longer the coleslaw ingredients sit, the more tender the ingredients become.  

Be sure to keep that in mind when considering whether or not to make a slaw. If you like super crispy slaw, prepare your slaw shortly before you plan to serve it.   

If you like your coleslaw to have a more tender bite and less crunch, make it ahead as much as twenty-four hours or so, and allow those beautiful flavors to unite while tenderizing those fresh veggies.

How Long Does Coleslaw Last?

When you keep your homemade, preservative-free slaw in an airtight container stored in the refrigerator, it should last at least up to three days or so with no worries.  The citrus in this cilantro, lime, and cabbage slaw recipe helps it go the distance with ease.

a mid century modern bowl with handles holding coleslaw topped with corn, cilantro, and lime, sits on marble surface

Foods that Taste Great with 10-Minute Mexican Coleslaw with Corn and Other Cabbage Slaws:

We’re no strangers to slaw—we’re huge fans of the crispy, naturally gluten-free, and plant-based stuff! You may recall a couple of our other coleslaw recipes. We have more than one recipe for slaw because so many foods taste great with a bit of slaw. We’re especially fond of using this Mexican coleslaw for tacos

Since all of our recipes are whole food plant-based, oil-free, and gluten-free, our slaws make healthy sides!

If you haven’t tasted dairy-free coleslaw piled high on a carrot dog, get some carrots marinating and get ready for a delightful surprise!

And adding Mexican coleslaw for tacos to a roasted potato taco could take the place of or in addition to, the pickled cucumbers in this potato taco recipe. When you try these tacos, be sure to drizzle everything in the maple mustard sauce, it’s a vital part of this wildly delicious bite!

For sure, this delicious oil-free pumpkin seed black bean burger is delicious with this Mexican cabbage slaw recipe.

And you have to experience this easy air-fried tofu lobster roll, which happens to taste superb with corn, lime, and cilantro coleslaw.

We also have a slaw recipe featuring jicama. Jicama slaw with fresh herbs and arugula is one of those little “side” thoughts that quickly turned into a beautifully balanced, yet extremely simple, no-cook bite. 

Thank You for Exploring this Dairy-Free Coleslaw Recipe With Us!

At the end of each new recipe, we like to express our appreciation for your readership. So thank you for taking this opportunity to spend time with us learning about how to make a fabulous 10-Minute Mexican Coleslaw with Corn!

As the recipes for you to try multiply, you can bet that our pleasure in doing what we do to convey new veggie-loving recipe is on the rise, too. 

We hope that the same is true of your joy in cooking.

Happy Eating!

health food cooking scene on white and gray marble with bowl of coleslaw, bowl of blackened corn, and cutting board holding slices of lime, cilantro scattered on marble


on a marble surface sits a sunny yellow vintage bowl of vegan Mexican cilantro lime cabbage coleslaw or slaw with blackened corn, no mayo or dairy with cutting board of sliced limes

10-Minute Mexican Coleslaw with Corn

  • 10
  • 0
    Cook Time:
  • Yield: 4 Servings

Coleslaw is a terrific go-to side dish since it’s so quick and easy to throw together. With minimal ingredients, no cooking, and only ten minutes, this cilantro lime corn slaw makes a wonderfully crunchy addition to any well-rounded meal!


  • 1/4 cup of our vegan, oil-free cashew mayonnaise or vegan sunflower seed mayo
  • 1 1/2 tbsp of freshly squeezed lime juice
  • 2 tsp of raw agave nectar, pure maple syrup, date paste, or date syrup
  • 1/4 tsp of salt, more or less to taste
  • 1/2 tsp of garlic powder or about 1/2 tsp of fresh garlic, finely minced
  • about one half of one fresh jalapeño pepper, seeded and minced
  • 2 cups of cabbage, shredded or chopped how you like
  • 1 cup of frozen corn kernels, thawed - Blackened frozen corn is first choice if you can find it. When in season, you can also blacken a fresh cob of corn yourself, on the grill.
  • 1/4 cup of fresh cilantro, chopped


  1. To begin, in a large mixing bowl, combine the first six ingredients to make the dressing. Taste and adjust to preference.
  2. Next, add the sliced or shredded cabbage, corn, and cilantro to the bowl with the dressing, stirring gently to distribute the ingredients evenly.  Top with a garnish of a fresh cilantro sprig if you like—serve and enjoy!


  • Cabbage Measurements:  One half of an average size head of cabbage usually yields about two cups of shredded cabbage.
  • Mayonnaise:  To keep this recipe refined oil-free as we intend, whip up a quick batch of our oil-free cashew mayonnaise or our sunflower mayo. But if you want to use store-bought mayo, any variety will work in this slaw recipe. 
  • Spicy Heat:  If you would like to add some heat to this slaw, include a bit of the Jalapeño pepper chopped with its seeds—the seeds and veins of the pepper provide the heat.
  • Time Saver: To save a small bit of time, you could opt to use a bagged precut slaw mix.


% DV

Calories Per Serving: 77
  • Total Fat 2.7 g 4 %
  • Saturated Fat 0.4 g 2 %
  • Cholesterol 0 mg 0 %
  • Sodium 205.4 mg 9 %
  • Carbohydrates 12.4 g 4 %
  • Fiber 1.8 g 7 %
  • Sugar 5.3 g ---
  • Protein 2.4 g 5 %
  • Vitamin A 3 %
  • Vitamin C 36 %
  • Iron 3 %
  • Calcium 2 %

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