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Mexican Coleslaw Salad

A refreshing and crunchy Mexican Coleslaw Salad that adds a vibrant touch to your meals, perfect for barbecues or taco nights.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small head green cabbage, finely shredded
  • 1 small head purple cabbage, finely shredded for color
  • 2 medium carrots, shredded for sweetness
  • 1 medium red bell pepper, diced for crunch
  • 1 cup fresh cilantro, chopped the more, the merrier
  • 1 jalapeño, finely chopped for spice; optional
Dressing
  • 1/3 cup olive oil can substitute with avocado or vegetable oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 teaspoon cumin adds flavor
  • to taste Salt and pepper

Method
 

Preparation
  1. Finely shred the green cabbage, purple cabbage, carrots, and dice the red bell pepper. Toss them into a large mixing bowl.
Mixing the Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), cumin, salt, and pepper until well combined.
Combining
  1. Drizzle the dressing over the vegetables and toss until well-coated.
Marinating
  1. Let the salad sit in the fridge for about 30 minutes to allow the flavors to meld together.
Serving
  1. Give it a final toss before serving and enjoy your flavorful salad!

Notes

For less spice, you can omit the jalapeño. This dish is also versatile; consider adding black beans, corn, or avocado for extra flavor.