Easy Mexican Coleslaw
A refreshing and vibrant coleslaw with a zesty lime dressing, perfect for summer barbecues or as a side dish.
Ingredients
Main Ingredients
- 2 cups green cabbage, shredded This is the base of our coleslaw. Crunchy and refreshing!
- 1 cup tomatoes, diced Use ripe, juicy tomatoes for a sweet touch.
- 1 cup roasted corn Can be fresh or canned; adds smoky sweetness.
- 1 jalapeno, diced For a little kick; remove seeds for milder flavor.
- 1/4 cup cilantro, chopped Adds a burst of freshness; adjust based on taste.
Dressing
- 1/4 cup lime juice Brings the flavors together beautifully.
- 2 tablespoons olive oil Adds richness to the dressing.
- to taste salt and pepper Always taste as you go.
Instructions
Preparation
- Shred the green cabbage using a sharp knife for nice, thin shreds.
- Wash and dice the tomatoes and jalapeno (remove seeds for a milder flavor).
Roasting Corn
- If using fresh corn, grill or roast it in the oven for 10-15 minutes. If using canned corn, drain and rinse it well.
Mixing Ingredients
- In a big bowl, combine the shredded cabbage, diced tomatoes, roasted corn, jalapeno, and cilantro.
Making Dressing
- In a separate small bowl, whisk together the lime juice, olive oil, and salt and pepper to taste.
Combining
- Pour the dressing over the veggie mix and toss until well coated.
Chill and Serve
- Let the coleslaw sit in the fridge for about 30 minutes before serving to allow flavors to blend.
- Toss again before serving. This coleslaw is great as a side dish or in a burrito bowl.
Notes
For added flavor, consider incorporating cheese like feta or Cotija. For crunch, add pumpkin seeds or crushed tortilla chips just before serving. Store leftovers in an airtight container and consume within a couple of days for the best freshness.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 3g
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