Description
This easy Mexican coleslaw recipe is deliciously fresh and tangy, featuring cabbage, red onion, cilantro, and cumin. Perfect as a side or on tacos!
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
- Thinly slice the cabbage. Shred the carrot. Thinly slice the red onion. Finely chop the cilantro.
- 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 Inspired
Keywords: Mexican Coleslaw, Coleslaw Recipe, Vinegar Coleslaw Recipe
