Mexican Coleslaw RecipeUrvashee Patel | Dessarts
Mexican Coleslaw is filled with crunchy veggies and a tangy dressing you'll love. The jalapeño adds just the right amount of...
This Mexican coleslaw salad is perfect for so many things I don’t even know where to begin. Not only does it make a great side salad for dishes like Tequila Lime Chicken but you can also use it fill your burritos and tacos.
I quickly learned that it also tastes great mixed into leftover Mexican rice! You can also prep it ahead of time and add the dressing when you are ready to eat so it’s perfect for an on the go lunch or packing for a summer picnic.
I love classic bean and cheese enchiladas. However, in my need to make everything balanced and healthy, I need some veggies to go with it. I have tried to put cooked vegetables inside my enchiladas both at home and restaurant orders, but the enchiladas are just not as good. So I created this side salad.
I was inspired to to make this style of salad from one of our favorite local Mexican restaurants. It’s that same one I’ve mentioned before that serves an awesome Mexican corn soup!
I always order their house salad. It’s mostly just a blend of lettuce, carrots, cucumbers and cheese, but the best part is how they prep it, and their awesome cilantro dressing!
Every ingredient is thinly shredded, which gives it a nice texture. Since I’m not a fan of lettuce, I used cabbage instead for its crunch and better nutritional value. To boost the crunch a little more and give the salad some color pop, I added carrots and red peppers. Finally, I threw in some jalapeño to add some heat.
Uhm, have I mentioned my love for cilantro? Maybe when I made cilantro chutney or aloo tikki? What better dressing to go with a Mexican coleslaw salad than a cilantro lime honey vinaigrette? It’s tangy and herby with just the right amount of sweetness.
My Mexican coleslaw salad turned out to be the perfect accompaniment for my enchiladas because of its full flavor and crunchiness. I’m someone who always needs something crunchy to eat on the side. I’m usually munching on tortilla chips with my enchiladas.
Ok, so it’s not as crunchy as chips, but it works too and is so much better for you! So go ahead and add this to your list of ideas for taco Tuesdays, summer picnics, backyard parties or tomorrow’s lunch!
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Mexican Coleslaw Recipe
- 1/2 head Cabbage
- 2 Carrots
- 1 small Red Pepper
- 1 jalapeños Jalapeño
- 2 tablespoons Finely Chopped Cilantro
- 2 tablespoons Olive Oil
- 1 tablespoon Honey
- 2 tablespoons Fresh Lime Juice
- 3/4 teaspoon Ground Cumin
- 1/4 teaspoon Ancho Chili Powder
- Use a mandolin or knife to thinly slice the cabbage and carrots.
- Remove the seeds and veins of both peppers and thinly slice.
- Combine and toss with cabbage and carrots in a large bowl.
- Whisk together the remaining ingredients in a small bowl. Salt and pepper to taste.
- Drizzle the dressing over the vegetables and mix.
- You may need to adjust how much dressing you actually pour over the salad based on the size of your cabbage.
- Urvashee Patel
- Cooking Method:
- No Cook
- Vegetarian, Vegan, Salads, Side Dishes, Barbecues, Mexican, Easy, No Cook, Quick, Cabbage, Peppers, Dressings
- Related Recipes:
- Vegetarian Recipes, Vegan Recipes, Salad Recipes, Side Dish Recipes, Barbecue Recipes, Mexican Recipes, Easy Recipes, No Cook Recipes, Quick Recipes, Cabbage Recipes, Pepper Recipes, Dressing Recipes
- Recipe Yields:
- 4 servings
- Prep Time:
- Total Time:
- Related Post:
Author: Urvashee Patel
Recipe Yields: 4 servings
Prep Time: 25 minutes
Total Time: 25 minutes
Amount Per Serving