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Delicious Mexican Coleslaw with colorful veggies and creamy dressing

Mexican Coleslaw

Mexican Coleslaw is a quick, crunchy, and flavorful side dish that perfectly complements tacos, grilled meats, and sandwiches. It's fresh, tangy, and can be adjusted to match your preferred spice level.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups shredded cabbage (green and red mix) A bagged coleslaw mix can be used as a shortcut.
  • 1 cup shredded carrots Optional add-in for extra crunch.
  • 1 medium red onion, thinly sliced Adjust quantity based on preference.
  • 1 medium jalapeno, sliced (optional) For added heat.
  • 1/4 cup fresh cilantro, chopped Can substitute with chopped green onion.
Dressing
  • 1/2 cup mayonnaise Substitute with avocado mayo if desired.
  • 1/2 cup sour cream or Greek yogurt Use more of one if only one is available.
  • 2 tablespoons lime juice Fresh lime is best.
  • 1 teaspoon honey or sugar To balance the flavors.
  • 1 teaspoon chili powder For a warm flavor.
  • 1 teaspoon cumin Adds depth to the dressing.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Cracked black pepper enhances flavor.
Optional Toppings
  • 1/4 cup cotija cheese or feta Feta is easier to find.
  • 2 tablespoons toasted pumpkin seeds or crushed tortilla chips For added crunch.
  • 1 pinch smoked paprika Optional for a smoky flavor.

Method
 

Preparation
  1. Shred and slice the cabbage thinly for easy eating.
  2. In a small bowl, whisk together the mayo, sour cream or yogurt, lime juice, honey, chili powder, cumin, salt, and pepper to make the dressing.
  3. In a large bowl, combine the shredded cabbage, carrots, onion, and cilantro.
  4. Pour the dressing over the vegetables and toss until well coated.
  5. Let the coleslaw sit for 10 minutes to allow flavors to meld.
  6. Right before serving, top with cotija, pumpkin seeds, or tortilla chips.

Notes

For best flavor, mix the dressing separately and combine shortly before serving. It lasts in the fridge for 2-3 days but will get softer each day.