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To make a fresh and tasty Mexican coleslaw, gather these key ingredients. First, you need two types of cabbage for color and crunch. I like to use: - 1 small head green cabbage, finely shredded - 1 cup purple cabbage, finely shredded Next, add some additional vegetables for flavor and texture. These will brighten up your dish: - 1 carrot, grated - 1 cup corn (fresh or canned, drained) - 1 red bell pepper, diced - 1 jalapeño, deseeded and minced (optional for extra heat) - 1/4 cup fresh cilantro, chopped Now, let’s create a creamy dressing that ties everything together. The dressing adds a zesty kick: - 1/4 cup mayonnaise - 2 tablespoons lime juice - 1 tablespoon honey (or agave syrup for a vegan option) - 1 teaspoon cumin - Salt and pepper to taste These ingredients come together to create a vibrant coleslaw. You can find the detailed instructions in the Full Recipe. Enjoy the fresh and flavorful delight! Start by shredding the cabbages. Use a sharp knife or a mandoline for this task. Shred one small head of green cabbage and one cup of purple cabbage. You want fine pieces for a great texture. Next, grate one carrot. This adds color and a sweet crunch. Now, dice one red bell pepper into small pieces. This will give a nice pop of flavor. If you like some heat, mincing one jalapeño is a great idea. Just remove the seeds if you want less spice. In a large bowl, combine all your fresh ingredients: the shredded cabbages, grated carrot, diced bell pepper, and minced jalapeño. Add one cup of corn and a quarter cup of chopped cilantro. Mix well to ensure even distribution. In a separate bowl, whisk together the dressing. Combine a quarter cup of mayonnaise, two tablespoons of lime juice, one tablespoon of honey, and one teaspoon of cumin. Add salt and pepper to taste. This dressing should be creamy and tangy. Taste the dressing and adjust the seasonings if needed. You may want more lime juice or honey, depending on your preference. Once your dressing is ready, pour it over the vegetable mix. Toss everything together thoroughly. You want each piece of vegetable coated in the dressing. Now, let the coleslaw chill in the refrigerator for at least 15 minutes. This step enhances the flavors and makes it even more refreshing. Serve chilled as a tasty side dish or a topping for tacos. You can find the complete details in the Full Recipe. To make your coleslaw shine, let it marinate. This helps the flavors mix well. I suggest chilling it for at least 15 minutes. This small step makes a big difference in taste. Always use fresh ingredients. Fresh cabbage and crisp veggies add crunch and vibrant color. They really make the dish pop. Want a spicy kick? Adjust the heat by adding jalapeño. Just deseed and mince it before mixing. If you want to swap ingredients, go ahead! You can use different veggies like radishes or even add fruits like mango. This gives a fun twist and fits your diet needs. This coleslaw is great as a taco topping. It adds a refreshing crunch. You can also pair it with grilled meats. It works well as a standalone side too. Whether you’re hosting a fiesta or enjoying a quiet meal, this coleslaw fits perfectly on any plate. For the complete recipe, check out the Full Recipe. {{image_2}} You can make this coleslaw heartier by adding protein. Shredded chicken works great. Just mix it in when you combine the veggies. Tofu is another option. It’s a great choice for vegetarians. Use firm tofu and shred it into small pieces. This adds texture and taste to the coleslaw. You don’t need to stick with mayonnaise. Yogurt is a healthier choice. It gives a nice tangy flavor. If you prefer vegan options, use vegan mayonnaise. You can also play with herbs and spices. Try adding dill or cilantro for a fresh twist. A pinch of chili powder adds a kick. Using seasonal vegetables can enhance your coleslaw. In summer, add fresh tomatoes or cucumbers. In winter, try shredded carrots or radishes. Adjust the flavors based on the season. A splash of apple cider vinegar brightens up winter dishes. Your coleslaw can be a fresh delight year-round! To keep your Easy Mexican Coleslaw fresh, store it in the refrigerator. Use an airtight container to prevent air from getting in. A glass jar or a plastic container works well for this. Make sure your coleslaw is cool before sealing it. This helps maintain its crunchiness. Your coleslaw can last about 3 to 5 days in the fridge. Check for signs of spoilage before eating. If it smells sour or looks wilted, it is best to toss it. Fresh ingredients keep it vibrant and tasty, so use them wisely. Can you freeze this coleslaw? Yes, but it may change in texture. If you want to freeze it, use a freezer-safe bag. Remove as much air as possible before sealing. When ready to eat, thaw it in the fridge overnight. To restore some crunch, mix in fresh veggies after thawing. For the complete recipe, check the Full Recipe link! To make this coleslaw, start by shredding the cabbages and grating the carrot. Then, dice the red bell pepper and mince the jalapeño if you want some heat. Mix all these fresh veggies together in a big bowl. In another bowl, whisk together the mayonnaise, lime juice, honey, cumin, salt, and pepper. Pour the dressing over the veggies and toss them well. Let it chill in the fridge for 15 minutes. This helps the flavors blend together nicely. Yes, you can make this coleslaw ahead. It stays fresh for about two days in the fridge. Just mix everything but the dressing. Store the veggies in one bowl and the dressing in another. When you're ready to serve, combine them. This keeps the veggies crisp and fresh. If you want a lighter option, try Greek yogurt. It adds creaminess and protein. Another good choice is avocado. Mash it up and mix it with lime juice for a healthy twist. You can also use vegan mayonnaise if you want a plant-based option. You can control the heat level. If you like it mild, skip the jalapeño. For a little kick, add it in. You can also adjust the amount based on your taste. If you want more spice, try adding chili powder or hot sauce. Serve this coleslaw chilled. It makes a great side dish for tacos or grilled meats. You can also pile it on top of tortillas for some crunch. For a pretty presentation, use a clear bowl to show off the colorful veggies. For detailed instructions, check out the Full Recipe. You learned how to make a tasty Mexican coleslaw using fresh vegetables and a simple dressing. The recipe includes tips for customization and storing leftovers. You can enjoy this coleslaw in many ways, like on tacos or with grilled meats. Remember to use fresh ingredients for the best flavor and adjust spice levels to suit your taste. This dish is versatile and perfect for any meal or occasion. Try it out and enjoy the fresh, crisp flavors!

Easy Mexican Coleslaw

Brighten up your meals with this zesty fiesta coleslaw that’s bursting with flavor! This refreshing side dish combines vibrant green and purple cabbage, juicy corn, and crunchy bell peppers, all tossed in a tangy dressing. Perfect for barbecues, tacos, or as a standalone salad, it’s quick and easy to make. Click through to explore the full recipe and impress your guests with this colorful dish that’s sure to be a hit!
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Ingredients
  

1 small head green cabbage, finely shredded

1 cup purple cabbage, finely shredded

1 carrot, grated

1 cup corn (fresh or canned, drained)

1 red bell pepper, diced

1 jalapeño, deseeded and minced (optional for extra heat)

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

2 tablespoons lime juice

1 tablespoon honey (or agave syrup for a vegan option)

1 teaspoon cumin

Salt and pepper to taste

Instructions
 

In a large bowl, combine the shredded green cabbage, purple cabbage, grated carrot, corn, diced red bell pepper, minced jalapeño, and chopped cilantro. Mix well to ensure an even distribution of colors and flavors.

    In a separate small bowl, whisk together the mayonnaise, lime juice, honey, cumin, salt, and pepper until well combined. Adjust the seasoning to taste if desired.

      Pour the dressing over the cabbage mixture and toss thoroughly until all the vegetables are evenly coated.

        Allow the coleslaw to sit for at least 15 minutes in the refrigerator to let the flavors marinate and develop.

          Serve chilled as a refreshing side dish or topping for tacos and burritos.

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