Mexican Coleslaw
Author: Nicole
Ingredients
Dressing
  • ¼ cup red wine vinegar
  • 2 tablespoons freshly squeezed lime juice (~ 1 lime)
  • ½ teaspoon honey
  • 1 medium garlic clove, finely minced
  • ½ teaspoon cumin
  • ¼ teaspoon fine sea salt
  • 2 tablespoons extra virgin olive oil
Salad
  • 4 to 5 cups shredded cabbage mix (10 to 12 ounces)
  • ½ red pepper, chopped
  • ¼ red onion, chopped
  • ½ cup roughly chopped cilantro (1 small bunch)
Instructions
Make Dressing:
  1. In a medium bowl, whisk red wine vinegar, lime juice, honey, garlic, cumin and sea salt.
  2. Slowly whisk in olive oil until emulsified.
  3. Taste and add a bit more salt, if needed.
  4. Dressing can be made a day in advance and stored in the refrigerator.
Make Salad:
  1. In a large bowl mix cabbage mix, red pepper, red onion and cilantro.
  2. About an hour before serving, lightly dress cabbage mixture. Don’t overdress – it’s okay to have extra dressing.
  3. Let sit at room temperature. Add more dressing if needed just before serving.
Notes
* Recipe is easily doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/mexican-coleslaw/