Easy Mexican Coleslaw

$- 4 cups green cabbage, finely shredded - 1 cup red cabbage, finely shredded - 1 medium carrot, grated - 1/2 cup fresh cilantro, chopped - 1 cup corn (fresh, frozen, or canned) - 1 medium jalapeño, finely diced - 1/4 cup red onion, thinly sliced - 1/2 cup cherry tomatoes, halved - 1 teaspoon lime zest - 1/3 cup fresh lime juice - 3 tablespoons olive oil - 1 teaspoon honey or agave syrup - Salt and pepper to taste In this recipe, I mix a range of fresh ingredients to create a vibrant coleslaw. The green and red cabbage forms the base. The added crunch from the carrot adds texture. I love using fresh cilantro for a burst of flavor. Corn brings a sweet note, and jalapeño adds just the right kick. The cherry tomatoes brighten up the dish, while red onion provides a mild bite. For the dressing, lime juice and zest give a zesty flavor. Olive oil keeps it rich and smooth. Honey or agave syrup balances the tanginess. I always add salt and pepper to enhance the overall taste. You can find the full recipe in the link above. To start, grab a large mixing bowl. Add 4 cups of green cabbage, finely shredded. Then, toss in 1 cup of red cabbage, also finely shredded. Next, grate 1 medium carrot and add it to the bowl. Don't forget to chop 1/2 cup of fresh cilantro and mix it in. Now, add 1 cup of corn—fresh, frozen, or canned will work well. For some heat, finely dice 1 medium jalapeño, removing the seeds for less spice. Finally, halve 1/2 cup of cherry tomatoes and thinly slice 1/4 cup of red onion before adding them to the mix. In a small bowl, whisk together 1 teaspoon of lime zest and 1/3 cup of fresh lime juice. Next, pour in 3 tablespoons of olive oil. Add in 1 teaspoon of honey or agave syrup for sweetness. Finally, season with salt and pepper to taste. Mix until well combined. Now, pour the dressing over your vegetable mixture. Toss gently to make sure all the veggies are coated well with the dressing. Let the coleslaw sit for at least 15 minutes. This time allows the flavors to meld beautifully. You can stir occasionally for even flavor. For the full recipe, check the section above. You can add many vegetables to this coleslaw. Try bell peppers for sweetness. Shredded carrots add more crunch. You can also use radishes for a peppery kick. Choose jalapeño for heat, or bell peppers for a milder taste. If you want more spice, add chopped serrano or habanero peppers. To make this dish in advance, chop your veggies a day before. Store them in the fridge. The flavors deepen when you let it marinate. Aim for at least 30 minutes to an hour. For the best taste, prepare it a few hours ahead of serving. This coleslaw pairs well with grilled meats. Try it with tacos, burgers, or barbecued chicken. Serve it cold for a refreshing bite. It's also great as a topping for sandwiches or wraps. Enjoy it fresh for the best flavor! {{image_2}} To make this coleslaw vegan, simply swap honey for agave syrup. Agave syrup has a similar sweetness and works well in the dressing. This small change keeps the recipe plant-based while still tasting great. If you want a low-carb coleslaw, try using grated cauliflower instead of cabbage. Cauliflower adds a nice crunch and absorbs flavors well. It’s a great way to enjoy the dish with fewer carbs. You can mix things up by using different types of vinegar in the dressing. Apple cider vinegar adds a fruity note, while rice vinegar gives a milder flavor. Adding cheese or nuts can also bring new textures. Crumbled feta or chopped walnuts can enhance the dish, making it unique and delicious. Explore these variations to find your perfect blend. To keep your Mexican coleslaw fresh, use an airtight container. Glass or plastic containers work well. Make sure to seal it tightly to keep moisture out. Place the container in the fridge right after serving. This helps keep the flavors bright and crisp. You can store coleslaw in the fridge for about 3 to 5 days. After that, the veggies may start to lose their crunch. Look for signs like wilting or a sour smell. If you notice any of these, it’s best to toss it out. I do not recommend freezing Mexican coleslaw. The veggies lose their crunch and texture when thawed. If you need to freeze it, try to only freeze the dressing separately. When you’re ready to eat, mix it fresh with the veggies. This keeps the taste vibrant. To keep coleslaw crunchy, always use fresh vegetables. Avoid over-salting the cabbage. Salt draws out moisture, which can make it soggy. Mix in the dressing just before serving. You can also chill the coleslaw for a few hours. This helps it stay crisp and fresh. Yes, you can use pre-shredded cabbage. It saves time and effort, especially on busy days. Look for high-quality brands that use fresh cabbage. This makes your coleslaw quick and easy. Just ensure you still mix in your other fresh ingredients. You can add many fun ingredients to boost flavor! Try diced apples for sweetness. Sliced radishes add a peppery kick. You could also mix in some chopped nuts for crunch. A sprinkle of cumin or chili powder will bring warmth. Don’t hesitate to experiment with your favorites. This recipe is naturally gluten-free! Just ensure your honey or agave syrup is pure. Check labels for any added ingredients. Other than that, you can enjoy this coleslaw without worry. It's a great side dish for gluten-free meals. This blog post showed you how to make a great Mexican coleslaw. You learned about key ingredients, flavor boosters, and dressing components. I shared step-by-step instructions for easy preparation. Remember, you can customize the recipe with different veggies and spice levels. Finally, store your leftovers properly for freshness. With these tips, you can enjoy this dish anytime. Making coleslaw is simple, fun, and delicious. Enjoy experimenting with all the variations!$

Elevate your summer meals with this zesty Mexican coleslaw that combines vibrant flavors and crunchy textures! Packed with fresh ingredients like cabbage, cilantro, and jalapeño, this delightful dish is perfect for barbecues or taco nights. Preparation takes just 15 minutes, making it a quick and tasty side. Click through to discover the full recipe and enjoy a refreshing twist on your classic coleslaw!

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Ingredients

4 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

1/2 cup fresh cilantro, chopped

1 cup corn (fresh, frozen, or canned)

1 medium jalapeño, finely diced (seeds removed for less heat)

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1 teaspoon lime zest

1/3 cup fresh lime juice

3 tablespoons olive oil

1 teaspoon honey or agave syrup

Salt and pepper to taste

Instructions

In a large mixing bowl, combine the green cabbage, red cabbage, grated carrot, and chopped cilantro.

Add the corn, diced jalapeño, halved cherry tomatoes, and red onion to the bowl; mix well to combine all the vegetables.

In a small mixing bowl, whisk together the lime zest, lime juice, olive oil, honey (or agave syrup), salt, and pepper until well emulsified.

Pour the dressing over the cabbage mixture and toss gently to ensure all the ingredients are evenly coated with the dressing.

Let the coleslaw sit for at least 15 minutes to allow the flavors to meld, stirring occasionally.

Taste and adjust the seasoning with more salt, pepper, or lime juice if desired.

Prep Time, Total Time, Servings: 15 min | 30 min | Serves 6-8