Description
Grandma’s traditional Mexican coleslaw is a quick, easy, and flavor-packed side dish that pairs perfectly with tacos, burgers, and all your summer favorites. This crunchy, tangy slaw is made with shredded cabbage, carrots, and a creamy, zesty dressing for a delightful balance of textures and tastes.
Ingredients
– 4 cups shredded green cabbage
– 1 cup shredded carrots
– 1/2 cup chopped fresh cilantro
– 1/4 cup mayonnaise
– 2 tablespoons sour cream
– 2 tablespoons lime juice
– 1 teaspoon white vinegar
– 1 teaspoon sugar
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. – In a large bowl, combine the shredded cabbage and carrots.
2. – In a small bowl, whisk together the mayonnaise, sour cream, lime juice, vinegar, sugar, cumin, salt, and pepper.
3. – Pour the dressing over the cabbage and carrots, and toss to coat evenly.
4. – Stir in the chopped cilantro.
5. – Chill the coleslaw for at least 15 minutes before serving to allow the flavors to meld.
Notes
– For a creamier slaw, add an extra tablespoon or two of mayonnaise.
– Top with diced avocado, toasted pepitas, or crumbled cotija cheese for extra flavor and texture.
– This coleslaw can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican