Mexican Coleslaw
Tangy vinegar and lime dressing and complementary seasonings make this the Mexican coleslaw the perfect salad to serve with tacos or enchiladas!
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by Diana Rattray
Tangy vinegar and lime dressing plus some Mexican seasonings make this the perfect coleslaw to serve with tacos or enchiladas. Serve Mexican coleslaw as a side dish or garnish! It’s fantastic on any kind of taco!
If you like spicier food, add a minced jalapeno pepper, or add a pinch of cayenne pepper.
I use my mandoline to slice the cabbage and julienne the carrots, but it can easily be done by hand. I use this mandoline (Amazon Link).
If you don’t have time, use a bag of slaw mix to make the coleslaw.
How to Store Leftover Coleslaw
- Refrigerate leftover coleslaw in a covered container. Refrigerated coleslaw will last for about 3 to 4 days.
Mexican Coleslaw
Ingredients
- 6 to 8 cups shredded cabbage
- 1 carrot, shredded
- 1/2 cup thinly sliced red onion
- 1/3 cup coarsely chopped cilantro
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Zest and juice of 1 small lime
- 1 teaspoon ground cumin, or to taste
- 1 teaspoon kosher salt, or to taste
- Dash freshly ground black pepper
Instructions
- In a large bowl, combine the cabbage, carrot, onion, and cilantro.
- In a small bowl or jar, combine the vinegar, olive oil, lime zest and juice, cumin, salt, and black pepper; shake or whisk to blend.
- Pour the dressing mixture over the cabbage mixture and toss to coat. Cover and refrigerate until serving time.
