This might seem a bit out of season as when you think of coleslaw, you think of summer and BBQs, but this side dish can (and should) be eaten at any time of the year. Just because it is Mexican, doesn’t mean it should only go with Mexican dishes. I have mixed this into a chicken salad, as well as put on top of a burger and it is delicious every way.
Although I like coleslaw, I find the mayonnaise way too overpowering. I prefer coleslaw that has a vinegar base, rather than just creamy as I think it allows for the other flavours to come through.
Ingredients – Serves 4:
- 2 carrots, peeled
- 400g/ 5 cups white cabbage
- 4 spring onions (scallions), finely slices
- 1 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp cumin powder
- 1 red chilli, finely sliced
- 1 garlic clove, crushed
- 2 tbsp fresh coriander (cilantro), chopped
- 1 lime, juice only
- 1 tbsp Greek yoghurt
- A pinch of salt and pepper
1) Shred the carrot and white cabbage and put in a large bowl.
2) Add the rest of the ingredients and mix and leave for 30 minutes before serving. Mix once again before serving.
Nutritional Information:
Calories: 97
Fat: 3.75
Carbs: 12
Protein: 4
Fibre: 4
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{ 11 comments… read them below or add one }
What is the serving size for your calorie guide?
Just made this – really looking forward to serving it up with home-made burgers tonight to our friends. One thing I found easier to do – especially dealing with chilli and lime juice etc – was to wear gloves (those vinyl examination-type ones…I go through pairs of them for housework and messy jobs) and this also makes it easier to ensure everything is mixed in.
Made this today..and what can I say “very good!”. This Coleslaw would go great on top of a burger perhaps? Thanks for sharing recipe!
This is on the list for next weeks meals
It amazes me how you can keep coming up with such original ideas. You are a cooking inspiration!
Thank you for sharing this. I am going to make it on Tuesday for taco night
This looks so good. I might leave the chillies out when I make it though, as I don’t love really spicy food and whole chillies might be a bit much for me haha
I love your recipes Dannii. You are so creative. I see big things for you and your recipes.
I am making your enchiladas tonight, so I am going to make this with it too. Thank you for the recipe
Such pretty colours. I firmly believe that the first bite is with the eye. I can’t wait to make this
This photo is beautiful. All your food is.