Ingredients for Mexican Coleslaw With Spicy Lime Vinaigrette
- Green Cabbage
- Red Cabbage
- 2 green onions
- 1/2 cup fresh cilantro
- Fresh Lime Juice
- Honey
- Rice Wine Vinegar
- Dijon Mustard
- 2 tablespoons olive oil
- Salt
- Adobo Sauce
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How to Make Mexican Coleslaw With Spicy Lime Vinaigrette
- Thinly slice 1 medium head of green cabbage.
- Thinly slice 2 green onions and finely chop 1/2 cup of fresh cilantro. Wash and thoroughly dry both before chopping.
- In a large bowl, combine the sliced cabbage, green onions, and cilantro.
- In a blender, combine 1/4 cup lime juice, 1-2 chipotle peppers in adobo sauce (adjust to your spice preference), 1/4 cup water, and 2 tablespoons olive oil. Blend until smooth.
- Pour the dressing over the cabbage mixture and toss gently to coat.
- Season generously with freshly ground black pepper to taste. Serve immediately for maximum freshness or chill for a few hours to allow the flavors to meld.
- This salad will keep well overnight in the refrigerator, but the lime juice may cause the cabbage to bleed color slightly, turning the salad a pinkish hue.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
51g
Fat
12g
Carbs
5g