Mexican Coleslaw Recipe
This easy Mexican coleslaw recipe is deliciously fresh and tangy, featuring cabbage, red onion, cilantro, and cumin. Perfect as a side or on tacos!
- Prep
- 15 min
- Total
- 15 min
- Yield
- 4
Ingredients 10
- 8 cups shredded cabbage ( 1/2 large or 1 medium head green cabbage; or do half red cabbage and half green)
- 1 cup shredded carrot ( 1 large or 2 medium carrots)
- 1/4 red onion
- ½ cup finely chopped cilantro
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- ½ teaspoon cumin seed
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- Fresh ground pepper
Method 2
- 01
Thinly slice the cabbage . Shred the carrot. Thinly slice the red onion . Finely chop the cilantro .
- 02
In a medium bowl, mix all ingredients together. Taste and add additional salt or pepper if needed. Serve immediately. (Make ahead: slice the veggies in advance and store refrigerated. Mix together with the vinegar, olive oil, cumin seed, ground cumin, salt and pepper directly before serving. Store leftovers refrigerated; if you find the flavor needs refreshing, add a splash of vinegar, drizzle of olive oil and pinch of kosher salt to taste.)
Provenance
- recipe-clones/acouplecooks-data
Fingerprint sha256:e9f098b09d9db20c8e7d48682f7dd08fe84d0f95e79d0663ec96ea69e3e7e616
urn:recipe:e5830682-ca71-5f40-ade9-05aa101f8d22