Name: Mexican Coleslaw Recipe
Prep time: 25 min
Total time: 25 min
Yield: 4.0
Cuisine: Vegan
Ingredients: 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

Mexican Coleslaw Recipe

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25 m 4 Servings

Ingredients

1/2 head Cabbage
2 Carrots
1 small Red Pepper
1 jalapeños Jalapeño

For the Dressing:

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

Directions

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.

Notes

You may need to adjust how much dressing you actually pour over the salad based on the size of your cabbage.