Mexican Coleslaw
Enjoy a simple, make-ahead side dish that mixes up in minutes with this Easy Mexican Coleslaw recipe that incorporates some of your favorite southwest flavors such as cilantro, lime, chile, and cumin.
Servings: 8
Calories: 101kcal
Equipment
- large mixing bowl
- cooking tongs
- wire whisk
Ingredients
- ¼ cup lime juice or apple cider vinegar
- 1 clove garlic minced
- ¼ teaspoon ground cumin
- ¼ teaspoon chile powder or ground chile
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- pinch sugar
- ¼ cup neutral oil
- 1 lb thinly sliced green cabbage or a bag of coleslaw mix
- 2 carrots sliced into coins
- 3 green onion sliced
- 3 radishes sliced
- ¼ cup fresh cilantro (chopped)
Instructions
- In the salad bowl, combine the lime juice, garlic, cumin, chile powder, salt, pepper, and sugar. Add the olive oil and mix well.
- Add the cabbage, carrots, scallions, radishes, and cilantro. Toss gently. Serve immediately or refrigerate until ready to serve.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 2 days for best texture. If you know you want to prep it longer in advance, store the salad ingredients and the dressing separately.
Variations: If you like, you can stir in other chopped vegetables, like cucumber, red pepper, tomato, or jalapeño. Corn kernels or black beans are a nice addition as well.
Nutrition
Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 282mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3258IU | Vitamin C: 45mg | Calcium: 57mg | Iron: 1mg