All of your favourite Mexican flavours mixed into a healthier and lighter coleslaw. Add it to tacos, burgers, salads and sandwiches. This Mexican Coleslaw a side dish you need to try.
When you think of coleslaw, I am sure you have the traditional, mayo laden, version in your mind that you will see at every BBQ this summer. Well, this is not that. It is better. It is Mexican coleslaw.
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Just because this coleslaw is Mexican inspired, 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 (Mexican Bean Burgers coming soon) and it is delicious every way, but I am particularly partial to having it on tacos.
Although I like regular coleslaw, I find the mayonnaise way too overpowering and I just end up feeling a bit queasy after. I prefer coleslaw that has a vinegar base and a little bit of creaminess, rather than just all creamy as I think it allows for the other flavours to come through. With a Mexican flavoured coleslaw, it is all about allowing the flavours to shine.
There really isn’t a whole lot of effort that needs to go in to this recipe, as it’s one of those “chop everything up and throw it in to a bowl and mix” kind of things. Aren’t they the best recipes? If you want something easy to take to a party to add to the buffet table, or a side to take to a BBQ, this is perfect. We had made this for so many different people and everyone loves it and I always wish I had made more.
I am sorry for the lack of Mexican recipes recently, I really am. It’s not because we haven’t been eating Mexican food, quite the opposite in fact, it’s because we have been so eager to eat the delicious Mexican food that we have cooked, that the thought of setting up a photo shoot to be able to blog about it just hasn’t seemed appealing on an empty stomach.
But, we have a lot of great Mexican recipes coming up on the blog this year.
Our Mexican coleslaw has plenty of crunch from the cabbage, carrots and spring onions and then loads of zesty flavour from the lime and a little kick from the chilli and paprika. Make a batch today and enjoy finding lots of different ways to use it.
- 2 Carrots, peeled
- 400 g White cabbage
- 1 tbsp Olive oil
- 4 Spring onions (scallions), finely sliced
- 2 tbsp Cider vinegar
- 1 tsp Cumin
- 1 tsp Paprika
- 2 tbsp Fresh coriander (cilantro), chopped
- 1 Red chilli, Finely sliced
- 1 Clove of garlic, crushed
- 1 pinch Sea salt and pepper
- 1 Lime, juice only
- 2 tbsp Greek yoghurt
- Shred the carrot and white cabbage and put in a large bowl.
- Add the rest of the ingredients and mix well. Leave for 30 minutes before serving. Mix once again before serving.