Cabbage Salad Mexican Coleslaw
Bright, zesty, and bursting with flavor, this Cabbage Salad Mexican Coleslaw is a fresh twist on a classic dish that will elevate any meal. Featuring a vibrant blend of green and red cabbage, crunchy carrots, and colorful red bell pepper, this salad gets a bold kick from jalapeño and a sprinkle of fresh cilantro. The creamy dressing, made with a tangy mix of mayonnaise, sour cream, lime juice, and a touch of honey, is spiced with ground cumin and garlic powder for a subtle Mexican-inspired flair. Perfect as a chilled side dish or a topping for tacos, burgers, or grilled meats, this easy-to-make coleslaw comes together in just 20 minutes and pairs beautifully with a variety of dishes. Whether for your next barbecue, taco night, or casual dinner, this refreshing cabbage salad is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Red cabbage
- 1 cup (shredded) Carrots
- 1 medium (diced) Red bell pepper
- 0.5 cup (chopped) Fresh cilantro
- 1 small (minced, seeds removed for less heat) Jalapeño pepper
- 0.333 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
Instructions
Start by preparing the vegetables. Finely shred the green cabbage and red cabbage and place them in a large mixing bowl.
Peel and shred the carrots, then add them to the bowl with the cabbages.
Dice the red bell pepper into small pieces, and finely mince the jalapeño, removing the seeds if you prefer less heat. Add both to the mixing bowl.
Chop the fresh cilantro and add it to the bowl with the vegetables.
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, ground cumin, garlic powder, salt, and black pepper to make the dressing.
Pour the dressing over the shredded vegetables and toss everything together until well coated and evenly mixed.
Taste the coleslaw and adjust seasonings if needed, adding more salt, lime juice, or honey to suit your taste.
Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together.
Serve the Mexican coleslaw chilled as a flavorful side dish or as a topping for tacos, burgers, or grilled meats.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 45.6 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1631 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
