Mexican Coleslaw
Ingredients:
4 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup red bell pepper, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup green onions, chopped
For the Dressing:
1/2 cup mayonnaise
2 tablespoons lime juice (freshly squeezed)
1 tablespoon apple cider vinegar
1 teaspoon honey or agave syrup
1/2 teaspoon ground cumin
1/4 teaspoon chili powder (optional for heat)
Salt and black pepper, to taste
Optional Add-ins:
1/4 cup roasted corn kernels
1/4 cup diced jalapeños (for extra spice)
Directions:
Prepare the slaw: In a large bowl, combine green cabbage, red cabbage, shredded carrots, red bell pepper, cilantro, and green onions. Toss to mix evenly.
Make the dressing: In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey, ground cumin, chili powder (if using), salt, and pepper until smooth.
Combine: Pour the dressing over the cabbage mixture. Toss thoroughly to coat all vegetables evenly.
Optional add-ins: Fold in roasted corn or diced jalapeños if desired.
Chill: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve: Serve as a side dish with tacos, grilled meats, or your favorite Mexican-inspired meals.
Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes
Servings: 6
