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Mexican Slaw with green cabbage, purple cabbage, carrots, cilantro, jalapeño, and red onion

Mexican Slaw

A vibrant, tangy Mexican Slaw with crunchy veggies, lime, and a hint of spice. Perfect for tacos, salads, or as a fresh side dish.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mexican
Servings 6

Nutrition

Calories: 110kcalCarbohydrates: 9gProtein: 1.5gFat: 8gFiber: 3gSugar: 4g

Ingredients
  

  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage optional, for color
  • 1 cup carrots julienned or shredded
  • 1/2 cup fresh cilantro chopped
  • 1 jalapeño finely diced (remove seeds for less heat)
  • 1/4 cup red onion finely sliced
  • 1/2 cup fresh lime juice about 2 limes
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar or white vinegar
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 tsp honey or maple syrup optional, for a touch of sweetness

Instructions
 

  • In a large bowl, combine the green cabbage, purple cabbage, carrots, cilantro, jalapeño, and red onion.
  • In a small bowl, whisk together lime juice, olive oil, apple cider vinegar, cumin, garlic powder, salt, black pepper, and honey (if using).
  • Pour the dressing over the slaw and toss everything together until evenly coated.
  • Cover and let the slaw sit for at least 10 minutes to allow the flavors to meld. For best results, chill in the fridge for 30 minutes before serving.
  • Taste and adjust seasoning if needed. Serve as a refreshing side dish or as a crunchy taco topping!

Notes

  • Add corn, black beans, or avocado for extra texture.
  • Store it in the fridge for up to 3 days.
  • Pairs well with tacos, grilled meats, or fish.
Keyword Cinco de mayo food, homemade salad, Mexican-inspired recipe, salad recipe, vegan recipe
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