Easy Mexican Coleslaw
Easy Mexican Coleslaw is a side dish that serves 8. One serving contains 116 calories, 1g of protein, and 9g of fat. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have ground cumin, ground coriander, hot sauce, and a few other ingredients on hand, you can make it. Several people made this recipe, and 401 would say it hit the spot. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodie Crush. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. This recipe is typical of Mexican cuisine. With a spoonacular score of 31%, this dish is not so excellent. Try Better Than KFC Coleslaw – An easy coleslaw, Mexican Coleslaw, and Simple Mexican Coleslaw for similar recipes.
Servings: 8
Ingredients:
1/3 cup canola oil
¼ cup chopped cilantro leaves
1 14-ounce package prepared coleslaw mix
3 cloves garlic, pressed
1 teaspoon ground coriander
1½ teaspoons ground cumin
2 tablespoons honey
6 dashes hot sauce
2 limes, juiced (about ¼ cup)
kosher salt and freshly ground black pepper
1 teaspoon oregano
¼ small red onion, thinly sliced
Equipment:
bowl
Cooking instruction summary:
In a large bowl, toss the colelsaw 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 and kosher salt and freshly ground pepper. Pour over the coleslaw mixture and toss. Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.
Step by step:
1. In a large bowl, toss the colelsaw 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 and kosher salt and freshly ground pepper.
2. Pour over the coleslaw mixture and toss. Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.
Nutrition Information:
covered percent of daily need
