Description
A vibrant and tangy Mexican Coleslaw that combines shredded green and purple cabbage with a creamy, spiced dressing featuring apple cider vinegar, mayonnaise, sour cream, and a hint of honey. This refreshing side salad is perfect for adding a zesty crunch to any meal, with optional jalapeño for a spicy kick.
Ingredients
Scale
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, finely chopped (optional)
Dressing
- 1/4 cup apple cider vinegar
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Vegetables: In a large mixing bowl, combine the shredded green cabbage, shredded purple cabbage, and shredded carrots to create the base of your coleslaw.
- Add Fresh Herbs and Onion: Mix in the chopped cilantro and diced red onion for added flavor and color.
- Prepare Dressing Base: In a separate small bowl, whisk together the apple cider vinegar, mayonnaise, and sour cream until the mixture is smooth and creamy.
- Season the Dressing: Stir in the honey, chili powder, cumin, garlic powder, salt, and black pepper, ensuring all ingredients are well combined to achieve a balanced flavor.
- Add Spice (Optional): If you prefer your coleslaw with a spicy edge, fold in the finely chopped jalapeño to the dressing mixture.
- Combine Dressing and Vegetables: Pour the prepared dressing over the cabbage and carrot mixture in the large bowl.
- Toss to Coat: Thoroughly toss everything together until the vegetables are evenly coated with the flavorful dressing.
- Adjust Seasoning: Taste the coleslaw and adjust the seasoning as needed, adding more salt, pepper, or honey to suit your preference.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and develop.
- Serve: Before serving, give the coleslaw another quick toss to redistribute the dressing for the best taste and texture.
Notes
- For a vegan version, substitute mayonnaise and sour cream with vegan alternatives.
- The jalapeño can be omitted or adjusted according to your spice tolerance.
- Make the coleslaw a few hours ahead for enhanced flavor development.
- Serve as a side for Mexican dishes, grilled meats, or as a topping for tacos and sandwiches.
- Store leftovers covered in the refrigerator for up to 3 days; the coleslaw will soften over time.
