Mexican Coleslaw
Using a prepared coleslaw mix slashes time in this easy, zesty and flavorful Mexican Coleslaw.
Servings 6
Ingredients
For the cabbage mixture:
- 1 (14 ounce) bag prepared coleslaw mix (deli-style)*
- 2 medium jalapeño peppers seeded and diced (about ¼ cup diced)
- 1 cup thinly sliced red onion
- ⅓ cup tightly packed chopped fresh cilantro
For the dressing:
- ⅓ cup olive oil
- ⅓ cup lime juice
- 2 tablespoons honey
- 1 teaspoon lime zest
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon minced fresh garlic
- ¾ teaspoon ground cumin
Instructions
- Toss the coleslaw mix, jalapeño peppers, red onion, and cilantro in a large bowl. Set aside.
- Whisk together olive oil, lime juice, honey, lime zest, salt, pepper, garlic, and cumin in a small bowl. Pour over the cabbage mixture and toss to coat evenly.
- Cover and refrigerate for 20 to 30 minutes before serving to allow flavors to meld.
Notes
- *The bagged coleslaw mix yields about 7 ½ cups. If you want to make your own coleslaw mix, use a mixture of 7 cups of shredded (or very thinly sliced) green and red cabbage and ½ cup of shredded carrots.
- This is best when served 20 to 30 minutes after refrigerating.