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.
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.