Classic Mexican Coleslaw
The perfect side dish, garnish for your tacos, or main course loaded with toppings, this Mexican coleslaw with a chili lime dressing is smoky, tangy and satisfyingly crunchy.
Servings: 6 servings
Equipment
- Mandoline (recommended)
Ingredients
- 1 small red cabbage or about 8 cups pre-shredded cabbage
- 2 cups shredded carrots
- 2 bunches scallions trimmed and sliced
- ½ cup extra virgin olive oil
- 1 juicy lime zested and juiced
- 2 tablespoons sherry wine vinegar
- 1 large garlic clove minced
- 1 tablespoon grainy mustard
- 1 tablespoon chili powder
- 1 teaspoon chipotle powder (moderately spicy) or smoked paprika (not spicy)
- 1 teaspoon honey
- Handful of fresh cilantro leaves optional
- Salt to taste
Instructions
- Cut cabbage into quarters and thinly slice with a mandoline (preferred) or sharp knife. Place cabbage, carrots, scallions, and cilantro (optional) in a large bowl.
- In a separate bowl, whisk together olive oil, lime zest and juice, vinegar, garlic, mustard, chili powder, chipotle powder or smoked paprika, honey, and salt to taste.
- Since small cabbages range in size, start by pouring three-quarters of the dressing into the cabbage mixture. Toss. If slaw seems dry, add the rest of the dressing. Let marinate for 20 minutes if time allows!
Video
Notes
- You can certainly use prepackaged shredded cabbage but shredding your own cabbage with a mandolin creates thinner ribbons which I personally prefer.
- Red cabbage is so pretty for Mexican coleslaw, and it’s also a bit more peppery and sweeter than green cabbage. You can use green cabbage though, if preferred.
- I prefer chipotle powder over smoked paprika, but use whichever you’d like!
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 18g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 124mg | Potassium: 540mg | Fiber: 5g | Sugar: 9g | Vitamin A: 9230IU | Vitamin C: 86mg | Calcium: 92mg | Iron: 2mg