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Mexican Coleslaw Recipe

Mexican Coleslaw

Mexican Coleslaw Recipe

Mexican coleslaw is the perfect blend of that fresh traditional coleslaw crunch with a hint of zesty kick. By adding a little fresh lime juice, cilantro, and jalepeno, the average coleslaw turns into a flavorful addition all year round. Plus, this recipe is so easy to make that you’ll have no excuse not try it with your next meal.

What you’ll need

12 ounces slaw

1/2 red onion (finely chopped or thinly sliced)

2 tablespoons cilantro (finely chopped)

1/2-1 jalepeno (seeded and finely chopped)

1 1/2 tablespoons olive oil

3 tablespoons fresh lime juice

1 tablespoon honey

Pinch of cumin

Large dash of salt & pepper

Makes about 5-6 servings

Mexican Coleslaw

In a mixing bowl, combine the slaw, red onion, jalepeno, and cilantro and stir together. The amount of jalepeno is optional and completely up to how spicy you enjoy your food. Add a little less or a little more for the right amount of kick. In a smaller mixing bowl, combine the olive oil, lime juice, honey, cumin, and salt and pepper. Whisk this mixture together until it’s well combined.

Coleslaw Recipe

Pour the olive oil mixture over the slaw and toss until the slaw is coated evenly. This slaw makes a great, fresh side dish or topping to lots of summer meals. Enjoy!

Mexican Coleslaw Recipe

Serving Size: 5-6 servings

Mexican Coleslaw Recipe

Ingredients

  • 12 ounces slaw
  • 1/2 red onion (finely chopped)
  • 2 tablespoons finely chopped cilantro
  • 1/2-1 jalepeno (seeded and finely chopped)
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • Pinch of cumin
  • Large dash of salt & pepper

Directions

  1. In a mixing bowl, combine the slaw, finely chopped red onion, jalepeno, and cilantro and stir together.
  2. In a smaller mixing bowl, combine the olive oil, lime juice, honey, cumin, and salt and pepper. Whisk this mixture together until it's well combined.
  3. Pour the olive oil mixture over the slaw and toss until it's evenly coated.

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