A little bit of spice, cilantro, fresh slaw, and a touch of sweetness makes this Mexican Coleslaw Salad a perfect side salad for your next Mexican meal.

Mexican Coleslaw Salad in a bowl
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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 could do it several hours before company arrived. The salad was a hit with everyone.

This coleslaw is amazing, I’ve been doing it for years and its always fresh and delicious.  My whole family loves it, its amazing with pull pork tacos.

—Nancy
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Mexican Coleslaw Salad | I little bit of spice and a touch of sweetness makes this Mexican Coleslaw a perfect side salad for your next Mexican meal.
5 from 2 ratings

Mexican Coleslaw Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
A little bit of spice and a touch of sweetness makes this Mexican Coleslaw a perfect side salad for your next Mexican meal.

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Ingredients
 

  • 16 oz cole slaw mix, bag of 3-Color Deli Cole Slaw family size
  • 1/2 cup cilantro, fresh roughly chopped
  • 1/4 cup lime juice, fresh squeezed
  • 1 teaspoon lime zest
  • 2 tablespoon white wine vinegar
  • 1/2 teaspoon cumin
  • 2 tablespoons sugar
  • 1 teaspoon hot sauce , more if you like it spicy
  • 1 teaspoon sea salt
  • 1/4 cup olive oil
  • 2 tablespoons pickled jalapenos, chopped fine: optional- if you like it spicy

Instructions
 

  • Combine all ingredients, except deli coleslaw mix, into a large bowl.
  • Whisk until sugar is disolved and all is blended
  • Add deli coleslaw mix and toss until well coated.
  • Serve chilled.
Serving: 1g, Calories: 90kcal, Carbohydrates: 7g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 357mg, Potassium: 120mg, Fiber: 2g, Sugar: 5g, Vitamin A: 172IU, Vitamin C: 24mg, Calcium: 27mg, Iron: 0.5mg
Cuisine: Mexican
Course: Salad
Author: Gina Dickson
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