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Mexican Coleslaw Photo

Mexican Coleslaw Recipe

Urvashee Patel
Mexican Coleslaw is filled with crunchy veggies and a tangy dressing you'll love. The jalapeño adds just the right amount of...
4 from 4 votes
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Prep Time 25 minutes
Total Time 25 minutes
Cuisine Vegan
Servings 4
Calories 140 kcal

Ingredients
  

  • 1/2 head Cabbage
  • 2 Carrot
  • 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

Instructions
 

  • 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.

Nutrition

Calories: 140kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 55mgFiber: 5gSugar: 12g
Keyword Barbecues, Cabbage, Dressings, Easy, Mexican, No Cook, Peppers, Quick, Salads, Side Dishes, Vegan, Vegetarian
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