Mexican Coleslaw
A vibrant and crunchy Mexican Coleslaw, bursting with fresh vegetables and zesty dressing, perfect for any gathering or as a side dish.
Ingredients
Vegetable Base
- 4 cups Green Cabbage, shredded A classic base that offers crunch and volume.
- 2 cups Red Cabbage, shredded Adds color and a slightly sweeter flavor.
- 2 large Carrots, grated Brightens the dish with natural sweetness.
- ½ cup Red Onions, thinly sliced Introduces a sharp kick.
- 1-2 Jalapeños, diced For a bit of heat; can be omitted for a milder result.
Dressing
- ¼ cup Lime Juice Adds tangy acidity.
- ¼ cup Olive Oil Balances the acidity.
- 1 tablespoon Honey or Agave Optional sweetness.
- Salt and Pepper To taste.
Garnish
- ½ cup Fresh Cilantro, chopped Imparts fresh taste.
Instructions
Preparation
- In a large mixing bowl, combine the shredded green and red cabbage, grated carrots, and sliced onions.
- Stir in the diced jalapeños.
- In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
- Pour the dressing over the slaw mixture and toss until well-coated.
- Sprinkle the chopped cilantro over the top and give it a gentle toss.
- Give it a taste and adjust the seasoning if needed.
Notes
For a creamier slaw, add a spoonful of Greek yogurt or avocado dressing. This slaw keeps well in the fridge for up to three days.