Fitness / May 11, 2023

Simple Mexican Coleslaw

An unlikely side dish from south of the border. Cumin and cilantro are added to cabbage and other traditional slaw ingredients for a simple Mexican Coleslaw, a dish you will fall in love with the second you taste it.

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Mexican cuisine… GO!

I don’t know what you’re saying (this blog is a one-way traffic, kinda thing) but I’m going to presume you’re saying things like tacos, quesadillas, and burritos. All good answers, but have you considered Mexican coleslaw? If not, you really should.

It’s similar to American coleslaw (the large-strips-of-cabbage kind, not the minced-green-KFC kind) but with a kick that makes it the go-to side for those tacos, quesadillas, and burritos you mentioned earlier.

Follow this recipe and make it for your next Taco Tuesday or picnic.

Why You Will Love This Recipe

The tangy-soaked red onions among the slaw bring a beautiful bite.
The cilantro and cumin represent Mexico with aplomb (not “a plum”; there is no fruit in this dish).
Have you seen it? It is truly a sight to behold.
Making it all in one dish as instructed makes the prep and cleanup easy. And if you buy your cabbage pre-shaved you won’t even have that mess to clean up.

Is This Healthy?

Traditional coleslaw tends to be smothered in mayonnaise, which isn’t always bad but it is high in fat. I would argue that this recipe is far healthier. Olive oil brings healthy fats, while the honey and lime juice add natural flavor and their own host of nutrients like vitamin C and minerals. Red onion provides vitamins A and C as well as antioxidants, the cabbage is a great source of vitamin K, and cilantro contains vitamins A, C, and K, as well as folate, potassium, and manganese.

INGREDIENTS

This recipe calls for one-quarter teaspoon of salt; you’ll also need to add a dash of salt to the red wine vinegar.

¼ cup olive oil
2 tbsp honey
1 tbsp lime juice (equivalent of one lime)
¼ tsp salt
½ tsp ground cumin
¼ cup red onion, thinly sliced
1/2 cup red wine vinegar
2 cups purple cabbage, finely shaved
2 cups green cabbage, finely shaved
½ cup fresh cilantro leaves

INSTRUCTIONS

Mix

Soak the red onion in the red wine vinegar for at least 20 minutes. In your serving bowl, mix the honey, olive oil, lime juice, salt, and cumin.

Add

Add the two cabbages, the red onion drained, and the cilantro leaves into the bowl and toss until it is all coated.

Toss

Toss until well coated.

Variations

You can really jam-pack this slaw with veg. Try adding grated carrots, thinly sliced peppers, and corn kernels to the slaw.
If you feel it could really use some more Mexican flavor, add black beans or pinto beans. Not only would the beans up the Mexico quotient, but they are a great way to get some fiber in your diet.
Like the spice? Add in a few diced jalapeños.

Serving Suggestions

Will I now list a number of Mexican dishes currently featured on FFF? Yes, I will.

Mexican Mini Bell Pepper Nachos: Is there a Big Game coming up that, for some reason, requires a Mexican shareable dish? If so, look no further than this nachos spread.

Mexican Tuna Zucchini Boats: These boats (or should I call them gondolas?) are fun and healthy. A great way to get your kids to eat zucchini AND tuna, both disguised with Mexican flavors.

Mexican Corn Salad with Honey-Lime Shrimp: Having people over and don’t want to put out only one salad? Pair the slaw with this one. You can never have too many salads, right. Right?

FAQs

My salad is bitter, why is this?

Cabbage can be a little bitter, sometimes. I would suggest adding a little more honey to the dressing and cutting back on the lime juice. Also, make sure to pick out any big white pieces from the cabbage close to the stem; these pieces tend to be more bitter.

I hate cilantro, what can I use instead?

You can use mint or parsley instead.

Can I cut out the oil?

You could cut out the oil by adding in avocado and a little water and blend the dressing together.

How to Store Mexican Coleslaw

Transfer the slaw to an airtight container and keep in the fridge for up to four days. After that, it will start to lose its texture (well, it will still have a texture, it just won’t be very appetizing).

I don’t recommend freezing the slaw. Cabbage has a high water content and the freezing/thawing process will not do it any favors.