Mexican Coleslaw With Cilantro Lime Dressing Recipe
This Mexican Coleslaw With Cilantro Lime Dressing is perfect for tacos, BBQs, and sandwiches, made with cabbage, carrots, bell pepper, and zesty dressing.
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons.
- Vegetable peeler (for carrots)
- Whisk or fork (for dressing)
- Serving spoon
- Salad spinner (for drying cabbage)
- Food processor with shredding attachment (to save time)
Ingredients
For the Slaw:
- 3 cups green cabbage shredded
- 2 cups purple cabbage shredded
- 1 cup carrots shredded
- 1 red bell pepper thinly sliced
- 1/4 cup red onion finely sliced
- 1/4 cup fresh cilantro chopped
For the Dressing:
- 1/4 cup fresh lime juice about 2 limes
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 cup fresh cilantro chopped
- 1 garlic clove minced
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 2 tablespoons Greek yogurt for creaminess
Instructions
Step 1: Prepare the Vegetables
- Shred the green and purple cabbage and carrots. Thinly slice the red bell pepper and red onion. Place all the vegetables in a large mixing bowl.
Step 2: Make the Dressing
- In a small bowl, whisk together lime juice, olive oil, honey, chopped cilantro, minced garlic, cumin, salt, and pepper. If you prefer a creamier dressing, whisk in Greek yogurt.
Step 3: Toss the Slaw
- Pour the dressing over the shredded vegetables. Toss thoroughly to ensure every piece is coated. Taste and adjust seasoning if needed.
Step 4: Chill and Serve
- For best results, let the slaw sit in the refrigerator for at least 10 minutes to allow the flavors to meld. Serve chilled as a side with tacos, grilled meats, or as a topping for sandwiches.