Mexican Coleslaw
This super simple Coleslaw recipe goes great with any Mexican dish or served as an appetizer with chips.
Servings: 8 people
Ingredients
- 1 package Prepared Coleslaw Mix
- ¼ small Red Onion
- ¼ Cup Chopped Cilantro Leaves
- ⅓ Cup Canola Oil
- 2 Limes juiced
- 1 ½ tsp Ground Cumin
- 1 tsp Oregano
- 1 tsp Ground Coriander
- 6 dashes Hot Sauce or 4 Tbsp Jalapeno brine
- Salt to taste
- Pepper to taste
Instructions
- In a large bowl, toss the coleslaw mix with the sliced onion and chopped cilantro.
- In a small bowl or jar with a fitted lid, mix the canola oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, salt and pepper.
- Pour over the coleslaw mixture and toss.
- Refrigerate for 1 hour before serving.
Notes
*** This recipe is best eaten day of, but can be refrigerated overnight. The more days in the refrigerator, the more mushy it will get.