Description
This Mexican Coleslaw is a vibrant and flavorful side dish that combines shredded green and red cabbage, grated carrots, and sweet corn with a zesty mayonnaise and lime dressing seasoned with cumin. Perfectly chilled after marinating, it adds a refreshing crunch and a touch of spice to any meal, especially Mexican-inspired dishes.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 cup corn, canned or frozen
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded green cabbage, shredded red cabbage, grated carrots, corn, diced red onion, and chopped cilantro to create the base of the coleslaw.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, fresh lime juice, ground cumin, salt, and pepper until smooth and well blended, forming the flavorful dressing.
- Combine and Toss: Pour the dressing over the mixed vegetables and toss thoroughly to ensure every piece is evenly coated with the creamy, tangy dressing.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the coleslaw to chill properly before serving.
- Serve: Serve the Mexican Coleslaw chilled as a refreshing, crunchy side dish that complements a variety of meals.
Notes
- For best flavor, prepare the coleslaw a few hours ahead of time to let the dressing fully infuse into the vegetables.
- Use fresh lime juice rather than bottled for a brighter, more natural taste.
- Adjust the cumin amount according to your preference for spice and earthiness.
- You can substitute mayonnaise with a vegan alternative to make the dish vegan-friendly.
- Adding sliced jalapeños can add an extra kick if you prefer a spicier slaw.
