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Mexican Coleslaw Recipe

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This Mexican Coleslaw is a vibrant, zesty side dish made with crisp cabbage, fresh veggies, and a tangy lime vinaigrette. It’s the perfect topping for tacos, a refreshing side for grilled meats, or a healthy alternative to traditional coleslaw.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded
  • 2 cups purple cabbage, finely shredded (optional for color)
  • 1 cup shredded carrots
  • ½ cup fresh cilantro, chopped
  • 1 jalapeño, finely diced (optional, for heat)
  • ½ small red onion, finely sliced
  • 1 avocado, diced (optional)

For the Dressing:

  • ¼ cup olive oil
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Vegetables:

    • In a large bowl, combine green cabbage, purple cabbage, carrots, cilantro, jalapeño, and red onion.

  2. Make the Dressing:

    • In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, cumin, chili powder, garlic powder, salt, and pepper until well combined.

  3. Toss and Chill:

    • Pour the dressing over the coleslaw mixture and toss until everything is evenly coated.
    • Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

  4. Add Avocado and Serve:

    • Just before serving, gently fold in diced avocado (if using).
    • Garnish with extra cilantro and serve with tacos, grilled meats, or as a side dish.

Notes

  • For a creamy version, add ½ cup mayonnaise or Greek yogurt to the dressing.
  • Add roasted corn or black beans for extra texture and flavor.
  • Store leftovers in an airtight container for up to 2 days (add avocado just before serving).

Find it online: https://ukfinda.com/mexican-coleslaw-recipe/