Easy Mexican Coleslaw
BBQ season is fast approaching, so next time you need to bring a side dish, try making this easy tangy coleslaw. It’s delicious on its own or is an added bonus as a topping on carne asada tacos.
Notes
Ingredients
- 1/3 cup olive oil
- 2 limes, juiced
- 1 clove garlic, crushed
- 2 tablespoons honey
- 1½ teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- chili powder
- Salt and pepper to taste
- 1 head cabbage, shredded
- 1 bunch radishes, sliced
- 1 jalapeño, sliced
- ¼ small red onion, thinly sliced
- ¼ cup cilantro, chopped
Instructions
- In a large bowl, whisk together olive oil, limes, garlic, honey, cumin, oregano, coriander, hot sauce, and salt and pepper; adjust to taste, set aside.
- In a large bowl, toss together cabbage, radishes, jalapeño, red onion, and cilantro.
- Stir in dressing, and toss.
- Refrigerate for 30 minutes before serving.