Easy Mexican Coleslaw

$- 1 small head of green cabbage, finely shredded - 1 cup of purple cabbage, finely shredded - 1 large carrot, grated - 1 cup of corn (fresh or canned, thoroughly drained) - 1 medium red bell pepper, diced - 1 jalapeño, deseeded and minced (optional for an extra kick) - 1/4 cup of fresh cilantro, finely chopped - 1/4 cup of mayonnaise - 2 tablespoons of freshly squeezed lime juice - 1 tablespoon of honey (or agave syrup for a vegan alternative) - 1 teaspoon of ground cumin - Salt and black pepper to taste In this coleslaw, I love to combine both green and purple cabbage. The colors make it pop! The sweet crunch of corn and the crisp red bell pepper give it great texture. If you like a little heat, add jalapeño. Just be sure to remove the seeds first. For the dressing, I blend mayonnaise with lime juice and honey. This adds creaminess and a tangy flavor. Ground cumin brings warmth, while salt and pepper balance everything out. You can adjust these to suit your taste. This fresh mix creates a vibrant side dish. I often serve it with tacos or grilled meats. You can find the full recipe above to make this easy Mexican coleslaw. Enjoy! - Combine shredded cabbages, carrot, corn, red bell pepper, jalapeño, and cilantro in a mixing bowl. - In a separate bowl, whisk together mayonnaise, lime juice, honey, cumin, salt, and pepper. To start, grab a large mixing bowl. I love using a big bowl so I have room to mix well. Add the finely shredded green cabbage and purple cabbage first. Then, toss in the grated carrot, corn, diced red bell pepper, minced jalapeño, and chopped cilantro. This mix not only adds flavor but also brings a rainbow of colors to your dish. Next, take a smaller bowl for the dressing. Whisk the mayonnaise, lime juice, honey, cumin, salt, and pepper together. Make sure it is smooth and well mixed. The lime juice adds tang, while honey gives it a nice touch of sweetness. - Drizzle dressing over the cabbage mixture and toss to combine. - Cover and refrigerate for 15 minutes to let flavors meld. Now, it's time to bring it all together! Drizzle the dressing over the colorful vegetable mix. Use a spatula to gently toss everything together. You want all the veggies to be coated evenly. This step makes sure every bite is bursting with flavor. After mixing, cover the bowl with plastic wrap or put the coleslaw in an airtight container. Place it in the fridge for at least 15 minutes. This short wait allows the flavors to blend beautifully. Trust me; it’s worth the wait! For the full recipe, check it out [here](#). To make your Easy Mexican Coleslaw even more tasty, think about spice. You can adjust the heat by changing the amount of jalapeño you use. If you want less heat, skip the jalapeño or use just a bit. For more flavor, add extra jalapeño. You can also try different herbs. Parsley adds a fresh taste, while mint gives a bright twist. This coleslaw shines when served cold. It works well as a side dish or as a topping for tacos and burritos. Want to save time? Make it a day ahead. Chilling overnight lets the flavors deepen and blend. I often do this to make sure it tastes its best! {{image_4}} To make a vegan version, swap mayonnaise for a vegan mayonnaise or yogurt alternative. This makes the coleslaw creamy without using eggs. You can also use agave syrup instead of honey for sweetness. It keeps the flavors fresh and light. You can make this coleslaw even better with add-ins. Adding black beans boosts nutrition and adds protein. Diced avocado gives it a creamy texture that pairs well with the crunch. If you want a different flavor, try swapping red bell pepper for another color pepper. Each color brings its own taste and vibe to the dish. Experiment and see what you like best! For the full recipe, check the earlier section. Store your coleslaw in an airtight container in the fridge for up to 3 days. This keeps it crisp and fresh. I recommend eating it within 24 hours for the best flavor. The crunch of the veggies shines when fresh. Freezing is not a good idea for this coleslaw. The texture of the vegetables changes when frozen. They become mushy and lose their nice bite. Enjoy this coleslaw fresh instead. Follow the Full Recipe for the best results. To make Easy Mexican Coleslaw, follow these steps for the best results: 1. Start by finely shredding a small head of green cabbage and a cup of purple cabbage. 2. Grate one large carrot and add it to the cabbages. 3. Mix in one cup of corn, fresh or canned and drained. 4. Dice one medium red bell pepper and add it to the bowl. 5. If you like spice, deseed and mince one jalapeño. Add it to the mix. 6. Chop a quarter cup of fresh cilantro and add it too. 7. In a separate bowl, whisk together a quarter cup of mayonnaise, two tablespoons of lime juice, one tablespoon of honey, and one teaspoon of ground cumin. 8. Add salt and black pepper to taste. 9. Drizzle the dressing over the cabbage mix. Toss gently to coat all ingredients. 10. Cover the bowl and chill in the fridge for at least 15 minutes. This helps flavors blend. Yes, you can make this coleslaw one day in advance. Making it ahead of time allows the flavors to enhance. Just store it in an airtight container in your fridge. The coleslaw will taste even better the next day. This coleslaw pairs well with many dishes. Serve it with grilled meats for a fresh side. It also works great with fish tacos. You can add it to burritos for extra crunch. Or, use it as part of a salad platter. This coleslaw adds color and taste to any meal. For the full recipe, check out the Zesty Fiesta Coleslaw! This Easy Mexican Coleslaw recipe includes fresh ingredients and simple steps. You mix shredded vegetables and a creamy dressing, enhancing flavor with optional spices. Feel free to adjust for vegan diets or add extra veggies. Store your coleslaw in the fridge for safety and freshness. By following the tips in this article, you'll create a tasty dish that everyone will enjoy. Enjoy making this bright and vibrant coleslaw at your next meal!$

Easy Mexican Coleslaw

Brighten up your meals with this Zesty Fiesta Coleslaw recipe! Packed with vibrant veggies like green and purple cabbage, carrots, corn, and a hint of jalapeño, it’s a refreshing side dish that adds flavor and color to any plate. Tossed in a creamy lime dressing, this coleslaw is perfect for tacos, burritos, or as a standalone treat. Click through to discover how easy it is to make this delicious dish at home!

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Ingredients

1 small head of green cabbage, finely shredded

1 cup of purple cabbage, finely shredded

1 large carrot, grated

1 cup of corn (fresh or canned, thoroughly drained)

1 medium red bell pepper, diced

1 jalapeño, deseeded and minced (optional for an extra kick)

1/4 cup of fresh cilantro, finely chopped

1/4 cup of mayonnaise

2 tablespoons of freshly squeezed lime juice

1 tablespoon of honey (or agave syrup for a vegan alternative)

1 teaspoon of ground cumin

Salt and black pepper to taste

Instructions

In a spacious mixing bowl, combine the finely shredded green cabbage and purple cabbage along with the grated carrot, corn, diced red bell pepper, minced jalapeño, and chopped cilantro. Use a spatula to mix the ingredients thoroughly, ensuring an even dispersion of colors and flavors.

In a separate, smaller bowl, whisk together the mayonnaise, lime juice, honey (or agave syrup), grounding cumin, and season with salt and pepper. Whisk until the mixture is smooth and well blended, adjusting the seasoning to your preference.

Drizzle the dressing over the colorful cabbage mixture. Gently toss all the ingredients together to guarantee that every vegetable is generously coated with the dressing.

Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container, allowing it to chill in the refrigerator for at least 15 minutes. This resting time lets the flavors marinate and meld together beautifully.

Serve this vibrant coleslaw chilled as a refreshing side dish or as a lively topping for tacos and burritos, enhancing the overall flavor of your meal.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6