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Mexican Coleslaw

This super simple Coleslaw recipe goes great with any Mexican dish or served as an appetizer with chips.
Prep Time15 minutes
Cook Time0 minutes
Resting Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican
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.