Mexican Style Coleslaw
Coleslaw with lime and cilantro, a touch of sweetness and a lot of crunch. It's simple and easy to put together, can be made ahead, and is an excellent side dish for 5 de Mayo and pork sandwiches.
Servings 4 cups
Ingredients
For the salad mix:
- 4 cups coleslaw mix red cabbage, green cabbage and carrots
- large pinch of salt
- ¼ cup red onion thinly sliced
For the lime dressing:
- 2 teaspoons honey
- 3 tablespoons lime juice
- ¼ to ½ teaspoon salt or to taste
- black pepper to taste freshly ground if possible
- ½ teaspoon fresh garlic minced or more to taste
- ¼ cup chopped fresh cilantro loosely packed
- 3 tablespoons olive oil extra virgin
Instructions
For the dressing:
- Whisk together 2 teaspoons honey, 3 tablespoons lime juice, ¼ to ½ teaspoon salt, black pepper to taste, ½ teaspoon fresh garlic, ¼ cup chopped fresh cilantro and 3 tablespoons olive oil until well combined. Check and adjust to your liking. It can be made a few days ahead and kept in the fridge, tightly covered. Keep in mind that the flavor will get stronger as time goes by, especially the garlic.
Assemble the salad:
- In a large mixing bowl, stir 4 cups coleslaw mix with a large pinch of salt. Massage it gently with your hands until the cabbage is softened.
- Add ¼ cup red onion and stir to mix.
- Pour ½ to ¾ of the dressing and toss to combine. Add more if needed. Check seasonings before serving and adjust. I like to chill it for an hour or two before serving, but you can serve it right after dressing it.
Notes
Coleslaw mix: I use 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1 cup shredded carrots. Adapt to what you have and what you like. The ratio of cabbage to carrots is 3:1 to 4:1, depending on how many carrots you like.
Dressing: You can make it up to 5 days in advance. Refrigerate it in a jar or bottle with a tight-fitting lid. Keep in mind that the garlic and cilantro will make it stronger with each passing day.
How to store leftovers: Refrigerate promptly, especially if it has been sitting out at room temperature. The crisper drawer is usually a good place. Use an airtight container to prevent moisture loss and keep the coleslaw from absorbing any strong odors from the fridge. Avoid freezing as it can cause the vegetables to become mushy when thawed.