Simple Mexican Coleslaw

An unlikely side dish from south of the border. Cumin and cilantro are added to cabbage and other traditional slaw ingredients for simple Mexican Coleslaw, a dish you will fall in love with the second you taste it.

Course Side Dish

Cuisine Mexican

Prep Time 20

Cook Time 5

Servings

Calories 368kcal

Author FoodFaithFitness

Ingredients

¼ cup olive oil
2 tbsp honey
3 tbsp lime juice equal to one lime
¼ tsp salt
½ tsp ground cumin
¼ cup red onion with a pinch of salt
2 cups purple cabbage finely shaved
2 cups green cabbage finely shaved
½ cup fresh cilantro leaves

Instructions

Soak the red onion in the red wine vinegar for at least 20 minutes. In your serving bowl, mix the honey, olive oil, lime juice, salt, and cumin.
Add the two cabbages, the drained red onion, and the cilantro leaves to the bowl.
Toss until well coated.

Notes

Cabbage can be a little bitter, sometimes. If you find yours to be overly so, I would suggest adding a little more honey to the dressing and cutting back on the lime juice. Also, make sure to pick out any big white pieces from the cabbage close to the stem; these pieces tend to be more bitter.
Cilantro is divisive. If you don't like it, use mint or parsley instead.
If you don't want to use oil, you could cut it out and add avocado and a little water, then blend the dressing together.

Nutrition