Description
Mexican Coleslaw is a vibrant, crunchy side dish made with shredded cabbage, colorful vegetables, and a tangy lime-cumin dressing. It’s light, refreshing, and the perfect complement to tacos, grilled meats, or any summer meal.
Ingredients
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage (optional)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional)
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey or agave
- 1/2 tsp ground cumin
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine green cabbage, red cabbage (if using), carrots, bell pepper, red onion, cilantro, and jalapeño.
- In a small bowl or jar, whisk together lime juice, olive oil, apple cider vinegar, honey or agave, cumin, salt, and pepper.
- Pour the dressing over the vegetables and toss until evenly coated.
- Chill in the refrigerator for at least 20–30 minutes to let flavors meld.
- Toss again before serving and adjust seasoning if necessary.
Notes
- Use pre-shredded coleslaw mix for a quicker prep.
- Adjust jalapeño to control the heat level.
- Add avocado, black beans, or roasted corn for a heartier version.
- Substitute lime with lemon or cumin with chipotle powder for variation.
- Make vegan by using agave instead of honey.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
