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Tangy Mexican Coleslaw

A simple yet vibrant dish that combines crisp textures with a zesty dressing, making it a refreshing and nutritious addition to any meal.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Coleslaw Base
  • 1 14-ounce package prepared coleslaw mix Convenient and full of nutrients, saving prep time.
  • 1/4 small red onion, thinly sliced Adds a mild bite and vibrant color.
  • 1/4 cup cilantro leaves, chopped Offers a fresh, herbal flavor that brightens the dish.
Dressing
  • 1/3 cup canola oil A light oil that carries the flavors without overpowering them.
  • 2 limes juiced (about 1/4 cup) Provides that essential tangy kick.
  • 3 cloves garlic, pressed A robust flavor enhancer.
  • 2 tablespoons honey Balances the acidity and adds a hint of sweetness.
  • 1 1/2 teaspoons ground cumin Provides warm, earthy tones.
  • 1 teaspoon oregano Adds depth and herbaceous notes.
  • 1 teaspoon ground coriander Offers a citrusy warmth that complements other spices.
  • 6 dashes hot sauce For those who enjoy a bit of heat.
  • to taste Kosher salt and freshly ground black pepper Essential seasonings to enhance flavor.

Method
 

Preparation
  1. In a large bowl, toss the coleslaw mix with the sliced onion and chopped cilantro.
Dressing
  1. In a small bowl or jar with a fitted lid, mix the canola oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground black pepper. Shake or whisk until well combined.
Combine
  1. Pour the dressing over the coleslaw mixture and toss thoroughly until everything is evenly coated.
  2. Refrigerate for 30 minutes before serving to allow the flavors to meld beautifully.

Notes

Gently toss the vegetables with the dressing instead of mixing vigorously to avoid mushiness. Use fresh limes for juicing to maximize flavor. For extra crunch, consider adding some toasted pumpkin seeds.