I little bit of spice and a touch of sweetness makes this Mexican Coleslaw a perfect side salad for your next Mexican meal.
We were having friends over for a Mexican bar style dinner. I had the usual taco fixings, rice and Carolina Mud Spicy Bean Dip. I wanted a side dish that went along with the theme that was fresh and flavorful. That is when I came up with the idea of kicking a little Mexican into my coleslaw recipe by adding cumin, some heat and cilantro.
It was easy and quick to prepare and I was able to do it several hours before company arrived. The salad was a hit with everyone.
- 1 bag of 3-Color Deli Cole Slaw family size
- ½ cup roughly chopped fresh cilantro
- Juice from three medium size limes
- 1 teaspoon lime zest
- 2 tablespoon white wine vinegar
- ½ teaspoon cumin
- 2 tablespoons sugar
- 1 teaspoon hot sauce such as Texas Peat (more if you like it spicy)
- 1 teaspoon sea salt
- ¼ cup canola oil
- Combine all ingredients, except deli coleslaw, into a large bowl.
- Whisk until sugar is disolved and all is blended
- Add deli coleslaw and toss until well coated.
- Serve chilled.