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Mexican coleslaw recipe

Tangy Mexican Slaw & More Sides for Enchiladas!


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6 servings 1x

Description

This tangy Mexican slaw is the perfect side to serve with enchiladas or fajitas! Deliciously fresh and tangy, it features cabbage, red onion, cilantro, and cumin.


Ingredients

Scale
  • 8 cups shredded cabbage (1/2 large or 1 medium head green cabbage; or do half red cabbage and half green)
  • 1 cup shredded carrot (1 large or 2 medium carrots)
  • 1/4 red onion
  • 1/2 cup finely chopped cilantro
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seed
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • Fresh ground pepper

Instructions

  1. Thinly slice the cabbage. Shred the carrot. Thinly slice the red onion. Finely chop the cilantro.
  2. In a medium bowl, mix all ingredients together. Taste and add additional salt or pepper if needed. Serve immediately. (Make ahead: slice the veggies in advance and store refrigerated. Mix together with the vinegar, olive oil, cumin seed, ground cumin, salt and pepper directly before serving. Store leftovers refrigerated; if you find the flavor needs refreshing, add a splash of vinegar, drizzle of olive oil and pinch of kosher salt to taste.)
  • Category: Side Dish
  • Method: Raw
  • Cuisine: Mexican