Mexican Coleslaw
A vibrant and crunchy Mexican coleslaw that complements grilled dishes with its refreshing zest.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 cup corn, canned or frozen
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare the Veggies: In a large bowl, combine the shredded green cabbage, shredded red cabbage, grated carrots, corn, diced red onion, and chopped cilantro to create the base of the coleslaw.
- Whisk the Dressing: In a separate bowl, whisk together the mayonnaise, fresh lime juice, ground cumin, salt, and pepper until smooth and well blended, forming the flavorful dressing.
- Mix and Coat: Pour the dressing over the mixed vegetables and toss thoroughly to ensure every piece is evenly coated with the creamy, tangy dressing.
- Chill and Meld Flavors: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the coleslaw to chill properly before serving.
- Serve and Enjoy!: Serve the Mexican Coleslaw chilled as a refreshing, crunchy side dish that complements a variety of meals.
Notes
Store leftover coleslaw in an airtight container in the fridge for up to 3 days, but preferably consume within 1-2 days for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg