Description
A zesty, colorful Mexican coleslaw packed with fresh cabbage, sweet peppers, cilantro, and a lime-honey vinaigrette. Perfect for tacos, picnics, or as a bright side dish.
Ingredients
- Green Cabbage: 3 cups, finely shredded
- Red Cabbage: 2 cups, finely shredded
- Carrots: 1 cup, julienned
- Red Bell Pepper: 1, thinly sliced
- Jalapeño: 1, finely diced
- Fresh Cilantro: ½ cup, chopped
- Red Onion: ½ small, thinly sliced
- Lime Juice: ¼ cup, freshly squeezed
- Apple Cider Vinegar: 1 tablespoon
- Olive Oil: 2 tablespoons
- Honey: 1 teaspoon
- Ground Cumin: ½ teaspoon
- Salt: ¾ teaspoon
- Black Pepper: ¼ teaspoon
Instructions
- Preheat Your Equipment: Ensure all tools and bowls are clean and ready.
- Combine Ingredients: In a large bowl, mix all vegetables and herbs.
- Prepare Your Cooking Vessel: Whisk lime juice, vinegar, olive oil, honey, cumin, salt, and pepper in a separate bowl.
- Assemble the Dish: Pour dressing over slaw and toss thoroughly.
- Cook to Perfection: Let it rest for 10–30 minutes to allow flavors to meld.
- Finishing Touches: Taste and adjust lime or seasoning if needed.
- Serve and Enjoy: Serve chilled or at room temperature.
Notes
- Use a mandoline for finer veggie cuts.
- For a creamy twist, add a spoonful of Greek yogurt.
- Store in the fridge up to 3 days in an airtight container.
- Add grilled corn or mango for sweet contrast.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Mexican coleslaw, vegan slaw, lime vinaigrette, picnic salad, taco side