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Mexi-slaw

Mexi-slaw

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Author: www.miasdailydish.com
A Mexican inspired version of coleslaw, this is the perfect accompaniment to grilled meats.
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Ingredients

  • 6 cups very thinly sliced green cabbage (about 1/2 head) (see Note below)
  • 1 1/2 cups peeled and grated carrots (2-3 medium)
  • 1/4 cup chopped tomato
  • 1- 2 small jalapeño seeded and diced to taste
  • 1/4 C chopped cilantro
  • 1/4 cup rice vinegar
  • Juice from 1 small lime
  • 1 tsp cumin
  • 3 tablespoons avocado oil or extra-virgin olive oil
  • 1/4 teaspoon salt
  • avocado optional

Instructions

  1. Mix together cabbage, carrot, tomato, jalapeño and half of the cilantro in a large bowl.
  2. In a small bowl, whisk together vinegar, lime, cumin and oil. Add to cabbage mixture and toss well to incorporate.
  3. Just before serving toss again, season with salt and add remaining cilantro
  4. Garnish with sliced or diced avocado if desired

Recipe Notes

In a hurry? Add tomato and jalapeño to a coleslaw mix from the produce section of the supermarket.

Adapted from Eating Well magazine