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Directions
- Prepare the Vegetables: In a large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, red onion, and jalapeño.
- Make the Dressing: In a separate small bowl, whisk together the lime juice, olive oil, apple cider vinegar, honey, cumin, salt, and pepper until well combined.
- Mix It Up: Pour the dressing over the vegetables and toss until everything is evenly coated.
- Chill and Serve: Let the coleslaw sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled.
Tips and Tricks
Quick Tips
- Use Pre-Shredded Vegetables: Save time by using pre-shredded cabbage and carrots from the store.
- Adjust the Heat: If you like it spicy, leave the seeds in the jalapeño. For a milder flavor, remove them.
- Make Ahead: This coleslaw can be made a day in advance. In fact, the flavors get even better after sitting for a while.
Variations
- Add Corn: For extra sweetness and texture, add a cup of fresh or canned corn.
- Avocado: Diced avocado can add a creamy texture and richness.
- Black Beans: A can of drained black beans can make this a more filling dish.
Kitchen Equipment Needed
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Storing Leftovers
Store any leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day. However, the texture may soften over time, so it’s best enjoyed fresh.
Food and Drink Pairings
This Easy Mexican Coleslaw pairs beautifully with a variety of dishes. Here are some ideas:
- Tacos: Serve it alongside your favorite tacos for a crunchy, tangy complement.
- Grilled Meats: It’s fantastic with grilled chicken, steak, or fish.
- Burgers: Use it as a topping for burgers for an extra crunch.
- Refreshing Drinks: Pair with a cold cerveza, margarita, or a lime-infused sparkling water.
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