Mexican Coleslaw Recipe
Crisp and crunchy Mexican coleslaw is here to jazz up your tacos and burrito bowls with color, texture, and BIG flavor. Whip it up in minutes!
Servings: 8 servings
Cost: $5
Equipment
- whisk
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 red bell pepper seeded and thinly sliced
- 1 cup shredded carrots or matchstick cut carrots
- 1 cup chopped fresh cilantro
- 1 jalapeno seeded and thinly sliced, optional
- Cotija cheese optional
Cilantro Lime Vinaigrette
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- ¾ cup cilantro
- ¼ cup parsley
- Juice and zest of 2 limes
- 2 garlic cloves
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- In a large bowl, combine the green cabbage, purple cabbage, bell pepper, carrots, cilantro and jalapeno.
- Make the dressing by adding the ingredients for the dressing to a food processor or blender. Process until smooth.
- Pour the dressing over the slaw and toss to coat.
- Cover the coleslaw and chill for 1 hour.
- Serve chilled with additional chopped cilantro and cotija cheese on top, if desired.
Notes
Mexican coleslaw is best served soon after making it.
Leftovers are great for topping fish tacos, burrito bowls or using for a Mexican inspired sandwich.
Nutrition
Calories: 118kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 25mg | Potassium: 224mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3740IU | Vitamin C: 47mg | Calcium: 36mg | Iron: 1mg