Mexican Coleslaw
Mexican Coleslaw
Delicious in carnitas or as a side dish
Servings: 8
Calories: 110kcal
Ingredients
- 0.5 white cabbage thinly sliced
- 2 carrots thinly sliced
- 0.25 red onion thinly sliced
- 0.5 bunch fresh coriander chopped
- 5 tbsp olive oil
- 2 limes juiced
- 3 cloves garlic pressed
- 2 tbsp honey
- 1 ½ tsp ground cumin
- 1 tsp oregano
- 1 tsp ground coriander
- 6 dashes hot sauce
- kosher salt and freshly ground black pepper
Instructions
- In a large bowl, toss the carrot, cabbage, sliced onion and chopped coriander.
- In a small bowl or jar with a fitted lid, mix the olive oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground pepper.
- Pour over the coleslaw mixture and toss.
- Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.