Mexican Coleslaw

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Total Time
15mins
Prep
15 mins
Cook
0 mins

I took the recipe from Cooking Light and tweaked it a little. The first time I made it by the recipe it was too tart and not spicy enough so the following is what I finally came up with.

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Ingredients

Nutrition
  • 12 head cabbage, thinly sliced
  • 1 large maui onion, thinly sliced
  • 12 bunch cilantro, chopped
  • 13 cup lime juice
  • 5 teaspoons light extra virgin olive oil
  • 34 teaspoon sea salt
  • 1 tablespoon sugar or 1 tablespoon sugar substitute
  • 4 jalapenos, seeded and thinly sliced

Directions

  1. Combine the cabbage, onion, cilantro and jalapeños in a salad bowl and set aside.
  2. Combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately.
  3. I do not like this dish as a leftover, it loses it's crispness and clean taste.
Most Helpful

5 5

This was a great accompaniment to the quesadillas I served it with. I did make a change due to the quality of the limes that I bought to make this recipe - they were very dry so I used the juice of a lemon to bring up the quantity of juice I needed. I also used a vadalia onion instead of the maui. We all enjoyed this recipe and it will be on rotation with my Mexican dishes. Thanks for posting a new favourite.

5 5

My BFF made this at a party she hosted tonight and it was very tasty. Next time I might add just a smidge more lime -- because I love it. I have heard this is fabulous on a soft shell with grilled tilapia pieces as a fish taco.