Cilantro Jalapeno Coleslaw
Brighten up your next meal with this vibrant Cilantro Jalapeño Coleslaw, a zesty twist on the classic coleslaw recipe! Packed with a colorful medley of green and red cabbage, crunchy carrots, and a fresh punch of chopped cilantro, this dish delivers a refreshing blend of textures. The creamy dressing, made with mayonnaise, Greek yogurt, and a touch of honey, gets a tangy kick from lime juice and apple cider vinegar, while ground cumin and minced jalapeño add a deliciously bold and smoky spice. Perfect as a chilled side dish or as a flavorful topping for tacos, burgers, or sandwiches, this quick and easy coleslaw recipe comes together in just 20 minutes. Whether you're hosting a barbecue or spicing up dinner, this cilantro jalapeño coleslaw will steal the show!
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 cups Red cabbage
- 1 cup Carrots
- 0.5 cup Cilantro
- 1 medium Jalapeno pepper
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Lime juice
- 1 tablespoon Honey
- 1 clove Garlic
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Finely shred the green cabbage and red cabbage using a mandoline slicer or a sharp knife. Place them in a large mixing bowl.
Peel and shred the carrots using a box grater or food processor. Add the shredded carrots to the mixing bowl with the cabbage.
Roughly chop the cilantro and add it to the bowl.
Slice the jalapeno pepper in half lengthwise and remove the seeds and membrane for less heat (optional). Finely dice the jalapeno and add it to the coleslaw mix.
In a separate small bowl, prepare the dressing by combining the mayonnaise, Greek yogurt, apple cider vinegar, lime juice, honey, and ground cumin.
Mince the garlic clove and add it to the dressing mixture. Then, season the dressing with salt and black pepper to taste. Mix well until the dressing is smooth and evenly combined.
Pour the dressing over the coleslaw mix. Using tongs or a large spoon, toss the mixture thoroughly to ensure all the vegetables are evenly coated with the dressing.
Taste and adjust the seasoning, if needed. Add more salt, pepper, or lime juice to suit your preference.
Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled as a side dish or as a topping for tacos, burgers, or sandwiches.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 39.5 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1476 mg | 31% | |
*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.
