Mexican Slaw

As previously mentioned (on more than one occasion), I am not a fan of mayonnaise.  So, things like coleslaw just do not appeal to me.

This slaw, however, is mayonnaise-free (making it perfect for outdoor BBQs or picnics) and delicious!  The fresh flavors of Mexican cuisine really shine through.  Cilantro, jalapeño, and lime pair perfectly with the crisp cabbage to make a tangy slaw.  It’s great for topping sandwiches (like my Slow Cooker Mexican Pulled Pork) or as a side dish.

I used some help from the store and bought a bag of coleslaw mix.  If you have time, you can definitely shred your own cabbage.  I like using the bagged kind because not only is the cabbage already cut, but it also has a little red cabbage and some shredded carrots as an added bonus.  Even if you shred your own cabbage, though, this is still a really quick recipe to pull together.  You can serve it immediately or let it sit in the fridge for a few hours first.  Either way, you will love this recipe!  (Ignore the ground coriander in the picture.  I was toying with using it, but in the end I decided just to go with cumin.)

Mexican Slaw

Start with the slaw…

  • Place 1 bag of coleslaw mix in a large bowl.

Mexican Slaw

  • Finely dice ½ of a red onion.

Mexican Slaw

  • Add the onion to the bowl.

Mexican Slaw

  • Seed and dice a jalapeño.  (Keep the seeds if you would like a spicier slaw.)

Mexican Slaw

  • Add it to the slaw.

Mexican Slaw

  • Give everything a good mix.
  • Mince up some fresh cilantro.

Mexican Slaw

  • Add the cilantro to the bowl.

Mexican Slaw

  • Pour 2 tablespoons of EVOO into a measuring cup (or small bowl).

Mexican Slaw

  • Add 1 tablespoon of honey.

Mexican Slaw

  • Squeeze in the juice of 2 limes.

Mexican Slaw

  • Add a pinch of cumin.

Mexican Slaw

  • Season with some ground black pepper.

Mexican Slaw

  • Add a little coarse kosher salt.

Mexican Slaw

  • Whisk well.

Mexican Slaw

  • Pour the dressing over the salad.

Mexican Slaw

  • Add a little more s&p, to taste.

Mexican Slaw

  • Toss to combine.

Mexican Slaw

I piled the slaw high on my Slow Cooker Mexican Pulled Pork sandwiches.

Slow Cooker Mexican Pulled Pork Sandwiches

Enjoy!

Mexican Slaw (6)

One Year Ago: Cheddar Stuffed Bacon Cheeseburgers

Tw0 Years Ago: Slow Cooker Pork with Sweet & Sour Red Cabbage

 

Mexican Slaw
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 1 bag coleslaw mix
  • ½ of a red onion, finely diced
  • 1 jalapeño, seeded and diced
  • ¼ cup cilantro, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • juice from 2 limes
  • pinch of ground cumin
  • coarse kosher salt
  • ground black pepper
Directions
  1. Combine the coleslaw mix, onion, jalapeño, and cilantro in a large bowl.
  2. Combine the olive oil, honey, lime juice, and cumin in a small bowl.
  3. Add some salt and pepper, to taste.
  4. Whisk the dressing ingredients together.
  5. Pour the dressing over the slaw.
  6. Toss to combine.
  7. Season with more salt and pepper, to taste.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: