Easy Mexican Slaw (with Cilantro-Lime Dressing)
User Reviews
5
Easy Mexican Slaw (with Cilantro-Lime Dressing)
Description
This slaw combines shredded purple cabbage and carrot with fresh cilantro, brought together by a citrusy and mildly spiced dressing of olive oil, red wine vinegar, honey, lime juice, cumin, coriander, garlic powder, and salt and pepper to taste. The dressing is whisked until smooth and poured over the vegetable mixture before tossing to coat evenly. Refrigeration for at least 30 minutes deepens the flavor and lets the cabbage wilt just enough to be tender-crisp.
The contrast between the crunchy vegetables and the tangy, slightly sweet dressing gives this slaw a refreshing character. It can be served alongside grilled meats or as a topping for tacos and sandwiches, adding brightness and texture.
For storing, keep covered in the refrigerator for up to two days, noting that the slaw volume reduces as the cabbage softens. Prepare shredded vegetables in advance or use pre-shredded cabbage mixes, adjusting for color if desired. Leaving larger cilantro pieces preserves flavor and visual appeal.
Ingredients
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- lime juice juice of one lime
- 1 teaspoon cumin
- 1 teaspoon Coriander
- ¼ teaspoon garlic powder
- salt ¼-½ teaspoon each, to taste
- black pepper ¼-½ teaspoon each, to taste
- 6 cups purple cabbage shredded
- 1 cup carrot shredded
- ½ cup cilantro chopped
Instructions
- In a small bowl, make the dressing by mixing together the olive oil, red wine vinegar, honey, lime juice, cunin, coriander, garlic powder, salt and pepper
- Whisk until fully blended; set aside.
- In a large bowl, toss together the cabbage, carrot and cilantro
- Pour the dressing overtop and toss again.
- Cover, refrigerate for at least 30 minutes to allow the flavors to mix.
Notes
- Leave cilantro pieces larger instead of mincing to retain flavor and texture.
- Store the slaw covered in the refrigerator for up to 2 days; it becomes more flavorful but softer over time.
- You can eat the slaw immediately after dressing or refrigerate to allow flavors to develop.
- The cabbage will slightly wilt and reduce volume as it sits, so initial portions appear larger.
- Use a slicer, knife, or pre-made coleslaw bags for shredding cabbage; note that premade mixes may differ in color.
- For advance preparation, toss vegetables with dressing then refrigerate; add more dressing before serving if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 62mg | 3% |
| Potassium | 459mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 6979IU | 140% |
| Vitamin C | 79mg | 88% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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