Description
A vibrant and tangy Mexican-style coleslaw made with fresh vegetables, lime juice, and a hint of spice—perfect as a side dish or taco topping.
Ingredients
Units
Scale
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/2 small red onion, thinly sliced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the green cabbage, red cabbage, carrots, cilantro, red onion, and jalapeño.
- In a small bowl, whisk together the lime juice, apple cider vinegar, olive oil, honey, cumin, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat evenly.
- Let the coleslaw sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- This coleslaw can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust the spice level by adding more or less jalapeño.
- Great as a side dish or as a topping for tacos and grilled meats.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg