Tangy Mexican Coleslaw

A refreshing and vibrant coleslaw that combines crisp vegetables with a zesty dressing, perfect for any meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mexican

Calories: 150

Ingredients Method Notes

Ingredients

Coleslaw Base

1 package 14-ounce package prepared coleslaw mix Provides a quick, fresh base.
1/4 small red onion, thinly sliced Adds a sharp flavor and crunch.
1/4 cup cilantro leaves, chopped For a fresh, herbal note.

Dressing

1/3 cup canola oil Helps emulsify the dressing while remaining neutral in flavor.
2 limes juiced (about 1/4 cup) Fresh lime adds bright acidity.
3 cloves garlic, pressed Infuses the dressing with depth of flavor.
2 tablespoons honey Balances the acidity with sweetness.
1 1/2 teaspoons ground cumin Provides warm, earthy notes.
1 teaspoon oregano Adds a hint of herbaceous flavor.
1 teaspoon ground coriander Complements the cumin with citrus undertones.
6 dashes hot sauce For a spicy kick!
Kosher salt and freshly ground black pepper To taste.

Method

Preparation

In a large bowl, combine the coleslaw mix, sliced onion, and chopped cilantro. Toss lightly until distributed evenly.
In a small bowl or jar with a fitted lid, mix together canola oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground pepper. Shake or whisk until well combined.
Pour the dressing over the coleslaw mixture. Toss gently to ensure every shred of cabbage is coated.
Cover and refrigerate for about 30 minutes to let the flavors meld. This step can also be done overnight for a more intense flavor.
Right before serving, give the coleslaw a final toss to redistribute the dressing.

Notes

To adjust the heat, increase or decrease the hot sauce according to personal preference. Add shredded carrots or bell peppers for extra color and nutrition. For a heartier meal, mix in black beans or corn.