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