Description
A fresh and tangy Mexican-inspired coleslaw that pairs perfectly with tacos, grilled meats, or as a standalone salad.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot, grated
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp honey
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the green cabbage, red cabbage, carrot, and cilantro.
- In a separate small bowl, whisk together the mayonnaise, lime juice, honey, cumin, chili powder, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a spicier version, add a diced jalapeño.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Use pre-shredded cabbage to save time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg