Mexican Coleslaw With Cilantro Lime Dressing
An easy to make no mayo Mexican coleslaw that pairs well with anything! Eat it in tacos, as a side salad or even as a main dish piled with toppings.
Servings: 8
Calories: 84kcal
Ingredients
- 4 cups shredded cabbage mix , I like a mix with red and green cabbage and shredded carrots (you could also use some broccoli slaw)
- 1 red pepper , medium sized
Dressing:
- ½ cup chopped cilantro
- ½ cup chopped red onion
- ¼ - ½ cup red wine vinegar , or vinegar of choice (adjust for tang preference)
- ¼ cup olive oil , or veggie broth for oil free
- 2 tablespoons lime juice , about one lime
- 1 - 3 teaspoons cumin , adjust for taste preference
- ½ teaspoon sea salt
- Extra veggie broth to thin out dressing if needed , I used 1/4 cup
Instructions
- Place all dressing ingredients in a mason jar or container and mix well. After mixing, allow dressing to sit while prepping the rest of the salad so that the flavors can combine. You can also do this the day before.
- Thinly slice the red pepper.
- Place it in a bowl with the cabbage.
- Combine dressing and coleslaw ingredients and serve.
Notes
- Recipe makes about 8 cups, serving size is 1 cup
- I put the red onion in the jar with the dressing to allow it to “marinate” a bit and it cuts the bite of it a little. This doesn’t have to be done but it gives it a nice flavor.
- I have used apple cider vinegar here too and although it gives it a slightly different taste, it works well.
Nutrition
Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 34.2mg | Calcium: 25mg | Iron: 0.9mg