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A bowl of mexican coleslaw

Mexican Coleslaw

Diana
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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Servings 6 servings
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Course Cabbage, Coleslaw, Salads
Cuisine Mexican
Prep Time 10 minutes

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.
Keyword cabbage, mexican coleslaw, salad, slaw
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