Mexican Coleslaw
A vibrant and crunchy Mexican coleslaw with shredded cabbage, carrots, and a zesty lime-cilantro dressing. Perfect as a refreshing side dish or taco topping.
Ingredients
- 4 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced (optional)
- 1 large carrot, grated
- 1/2 cup red onion, thinly sliced
- 1 whole jalapeño, seeded and finely chopped
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or agave syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Thinly slice the green and red cabbage, grate the carrot, and thinly slice the red onion.
- Seed and finely chop the jalapeño, and chop the fresh cilantro.
- Add all the prepared vegetables to a large mixing bowl.
- In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, cumin, chili powder, salt, and black pepper until well combined.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Cover and refrigerate for at least 15–30 minutes to allow the flavors to meld.
- Serve chilled, garnished with extra cilantro, crumbled queso fresco, or avocado slices if desired.
Nutrition
Serving: 1peopleCalories: 120kcalCarbohydrates: 9gProtein: 1gFat: 9gSaturated Fat: 1.5gSodium: 150mgFiber: 2gSugar: 4g
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