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Mexican coleslaw

Mexican Coleslaw Recipe


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4.6 from 7 reviews

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

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

  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 Inspired