Mexican Coleslaw
Tangy vinegar and lime dressing and complementary seasonings make this the Mexican coleslaw the perfect salad to serve with tacos or enchiladas!
Ingredients
- 6 to 8 cups shredded cabbage
- ½ cup shredded carrot
- ½ cup thinly sliced red onion
- ⅓ cup coarsely chopped cilantro
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 small lime (zest and juice)
- 1 tsp ground cumin
- 1 tsp kosher salt, plus more if needed
- ⅛ tsp freshly ground black pepper
Instructions
- In a large bowl, combine the cabbage, carrot, onion, and cilantro.6 to 8 cups shredded cabbage | 1/2 cup shredded carrot | 1/2 cup thinly sliced red onion | 1/3 cup coarsely chopped 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. Taste and adjust seasonings as needed.3 tbsp apple cider vinegar | 2 tbsp olive oil | 1 small lime (zest and juice) | 1 tsp ground cumin | 1 tsp kosher salt | 1/8 tsp freshly ground black pepper
- Pour the dressing mixture over the cabbage mixture and toss to coat. Cover and refrigerate for about 20 minutes, or until chilled and slightly softened.
Nutrition
Calories: 71kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 409mgPotassium: 187mgFiber: 2gSugar: 3gVitamin A: 1832IUVitamin C: 27mgCalcium: 39mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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