15-Minute Mexican Slaw for Tacos
Want to level up your Taco Tuesday? This Mexican Slaw is the perfect way to do it. With crispy cabbage, a sweet and tangy dressing, and just the right kiss of heat, it is the perfect way to spice things up. This is an easy side you will turn to again and again.
Servings 6
Calories 115kcal
Equipment
- Blender
Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh orange juice
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- 1 14-ounce package coleslaw mix
- ½ red onion sliced thin
- 1 jalapeno seeded and diced
- ¼ cup chopped fresh cilantro
Instructions
- In a mason jar combine the oil, lime juice, orange juice, brown sugar, cumin and salt. Shake until smooth.
- Place the coleslaw mix in a large bowl and combine with the onion and jalapeno.
- Add the dressing and stir well to combine Refrigerate for about an hour to allow the flavors to combine.
- Toss with the cilantro just before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The cabbage softens as it sits.
If making ahead, add the cilantro right before serving so it stays bright green.
Use tongs to serve so extra dressing stays in the bowl, not in your tortilla.
Nutrition
Calories: 115kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 208mg | Potassium: 170mg | Fiber: 2g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 1mg