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Mexican Coleslaw

Healthy Fact of the Day

Cabbage is high in fiber and antioxidants, while lime juice adds vitamin C. Swap honey for agave to make it vegan, or add sliced jalapeños for extra heat.
Mexican Coleslaw

Mexican Coleslaw

Recipe by Daily Disher

Mexican Coleslaw is a vibrant, zesty side dish bursting with crunchy cabbage, fresh cilantro, and a tangy lime-spiced dressing.

Course: SideCuisine: MexicanDifficulty: Easy
5.0 from 2 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

    Ingredients

    • 4 cups shredded green cabbage

    • 2 cups shredded purple cabbage

    • 1 cup shredded carrots

    • 0.5 cup chopped fresh cilantro

    • 2 tablespoons olive oil

    • 1 tablespoon lime juice

    • 1 tablespoon honey

    • 1 teaspoon cumin

    • 1 teaspoon chili powder

    • 0.5 teaspoon salt

    • 0.25 teaspoon pepper

    Directions

    • In a large mixing bowl, combine the shredded green cabbage, purple cabbage, and carrots and toss them together to mix evenly.
    • In a small bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt, and pepper to make the dressing.
    • Pour the dressing over the mixed vegetables in the large bowl and toss until the cabbage and carrots are well coated.
    • Add the chopped fresh cilantro to the coleslaw and gently toss again to incorporate the cilantro throughout the salad.
    • Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together.

    Nutrition Facts

    • Total number of serves: 4
    • Calories: 250kcal
    • Cholesterol: 0mg
    • Sodium: 620mg
    • Potassium: 400mg
    • Sugar: 8g
    • Protein: 6g
    • Calcium: 60mg
    • Iron: 2mg

    This Mexican Coleslaw is crisp, colorful, and full of bold flavor. A mix of green and purple cabbage, shredded carrots, and fresh cilantro is tossed in a tangy-sweet dressing made with lime, cumin, and chili powder. Perfect as a taco topper, BBQ side, or fresh, crunchy addition to any meal.

    5.0 from 2 votes

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    Tip of the Day

    “Always let your meat rest before slicing.”

    Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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