Mexican coleslaw

Here’s a refreshing and zesty recipe for Mexican Coleslaw that pairs perfectly with tacos, grilled meats, or as a standalone salad!

Mexican Coleslaw Recipe

Ingredients

• For the Slaw:

  • 4 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1 cup carrots, grated or shredded
  • 1 cup corn (fresh, frozen, or canned)
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup cilantro, chopped
  • 1 jalapeño, seeded and finely chopped (optional, for heat)

• For the Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

1. Prepare the Vegetables:

   • In a large mixing bowl, combine the green cabbage, red cabbage, carrots, corn, red onion, cilantro, and jalapeño (if using). Toss to mix well.

2. Make the Dressing:

   • In a separate bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, honey (or agave), chili powder, salt, and pepper until smooth and well combined.

3. Combine:

   • Pour the dressing over the cabbage mixture and toss until all the vegetables are evenly coated with the dressing.

4. Chill:

   • Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps to soften the cabbage slightly.

5. Serve:

   • Give the coleslaw a good toss before serving. Adjust seasoning if necessary, and enjoy!

Tips

• Additions: You can add other ingredients like diced bell peppers, avocado, or even black beans for extra flavor and texture.
• Make Ahead: This coleslaw can be made a few hours in advance, but it’s best enjoyed within a day or two for optimal freshness.

This Mexican Coleslaw is a vibrant and flavorful side dish that adds a nice crunch to any meal. Enjoy!