What ingredients are typically used in Mexican Coleslaw

Raw cabbage as a side or condiment is used in Mexican cuisine for pairing with tacos, empanadas and tortas. Most commonly it is finely shredded and tossed with a little lime juice like in this recipe for Corn Empanadas . Mexican slaw recipes can also have other flavorful additions such as onion, chilies, and oregano like this one .

How is Mexican coleslaw different from traditional coleslaw?

Traditional coleslaw (that from the US) is made with shredded cabbage (and other veggies like carrots) tossed with a slightly sweet and tangy creamy dressing and usually seasoned with just a little celery seed or celery salt. Try our classic Healthy Coleslaw here . Mexican slaw is generally lightly dressed and not creamy. It is usually brightly acidic thanks to a lime juice-based dressing (or sometimes vinegar.)

Is Mexican coleslaw spicy?

Not all Mexican cabbage slaw recipes are spicy. Some contain chiles and have a bit of heat to them. This version doesn't and is not spicy at all.

Mexican Coleslaw

Name: Mexican Coleslaw Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1 lime, juiced, about 2 tablespoon plus 1 teaspoon juice; ¼ cup olive oil avocado oil or organic canola oil; 2 teaspoons honey or sugar; 1 teaspoon ground cumin, optional; ½ teaspoon salt; 5 cups shredded cabbage, or bagged cabbage or coleslaw mix; ½ cup finely chopped cilantro; Optional Ingredients: 2 tablespoons minced red onion or 2 scallions, sliced; 2 tablespoons toasted pumpkin seeds (papitas)

Description

This easy Mexican Coleslaw only takes five minutes to mix together. Make it as simple as you like or add in optional ingredients to make it a Mexican party side dish.

Ingredients

Units Scale

1 lime, juiced, about 2 tablespoon plus 1 teaspoon juice
1/4 cup olive oil avocado oil or organic canola oil
2 teaspoons honey or sugar
1 teaspoon ground cumin, optional
1/2 teaspoon salt
5 cups shredded cabbage, or bagged cabbage or coleslaw mix
1/2 cup finely chopped cilantro
Optional Ingredients: 2 tablespoons minced red onion or 2 scallions, sliced; 2 tablespoons toasted pumpkin seeds (papitas)

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Instructions

Whisk lime juice, oil, honey, cumin (if using) and salt in a large salad bowl. Add cabbage and cilantro and toss to coat. If using optional ingredients, add them and toss to combine.

Notes

Feel free to sub 1 cup of any of the following vegetables for 1 cup of the cabbage:

Shredded carrots, thinly sliced or matchstick radish, julienne jicama, thinly sliced red bell pepper.

Make Ahead Instructions

Leftovers will keep in the fridge for two to three days. Note that the scallions and cilantro will be wilted a bit, but the coleslaw will still have plenty of crunch and great tangy flavor!

To Make Ahead For a Party

I would suggest making the dressing and keeping it in a jar (up to a week ahead.)
Chop the cabbage five days ahead. Store it in an airtight container in the fridge for three days so it doesn’t brown.
Wait until the day of the party to cut up the onions and cilantro.
Toss everything together a couple hours before you plant to serve it to let the cabbage soften a little bit. Keep it refrigerated if possible.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: No Cook
Cuisine: Mexican

Nutrition

Serving Size: 1 generous cup
Calories: 174
Sugar: 7 g
Sodium: 317
Fat: 2 g
Saturated Fat: 2 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 2 g