Mexican Coleslaw is filled with crunchy veggies and a tangy dressing you’ll love. The jalapeño adds just the right amount of spicy kick.
This Mexican coleslaw salad is perfect for so many things I don’t even know where to begin. Not only does it make a great side salad for dishes like enchilada casserole but you can also use it fill your burritos and tacos.
I quickly learned that it also tastes great mixed into leftover Mexican rice! You can also prep it ahead of time and add the dressing when you’re ready to eat so it’s perfect for an on the go lunch or packing for a summer picnic.
I love classic bean and cheese enchiladas. However, in my need to make everything balanced and healthy, I need some veggies to go with it. I have tried to put cooked vegetables inside my enchiladas both at home and restaurant orders, but the enchiladas are just not as good. So I created this side salad.
How to Prepare (texture matters!)
Every ingredient is thinly shredded, which gives it a nice texture. Since I’m not a fan of lettuce, I used cabbage instead for its crunch and better nutritional value. You can easily create thin shreds with a sharp chef’s knife or a mandoline.
To boost the crunch a little more and give the salad some color pop, I added carrots and red peppers. Finally, I threw in some jalapeño to add some heat.
Add a flavorful dressing!
Uhm, have I mentioned my love for cilantro? Maybe when I made cilantro chutney or my cilantro mint chutney? What better dressing to go with a Mexican coleslaw salad than a cilantro lime honey vinaigrette? It’s tangy and herby with just the right amount of sweetness.
My Mexican coleslaw salad turned out to be the perfect accompaniment for my enchiladas because of its full flavor and crunchiness.
Ok, so it’s not as crunchy as tortilla chips, but it works too and is so much better for you! So go ahead and add this to your list of ideas for taco Tuesdays, summer picnics, backyard parties or tomorrow’s lunch!
Fo an additional Mexican side idea you might also want to check out this awesome Mexican corn soup!
I first shared this Mexican coleslaw recipe on Food Fanatic so be sure to visit it there along with my other recipes.
- 1/2 head Cabbage
- 2 Carrots
- 1 small Red Pepper
- 1 jalapeños Jalapeño
For the Dressing:
- 2 tablespoons Finely Chopped Cilantro
- 2 tablespoons Olive Oil
- 1 tablespoon Honey
- 2 tablespoons Fresh Lime Juice
- 3/4 teaspoon Ground Cumin
- 1/4 teaspoon Ancho Chili Powder
- Use a mandolin or knife to thinly slice the cabbage and carrots.
- Remove the seeds and veins of both peppers and thinly slice.
- Combine and toss with cabbage and carrots in a large bowl.
- Whisk together the remaining ingredients in a small bowl. Salt and pepper to taste.
- Drizzle the dressing over the vegetables and mix.
You may need to adjust how much dressing you actually pour over the salad based on the size of your cabbage.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 33mgCarbohydrates: 18gFiber: 4gSugar: 11gProtein: 3g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.