Mexican Coleslaw
Ingredients
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 olive 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.
Recipe credit: www.foodiecrush.com
Ingredients
- 1 14-ounce package prepared coleslaw mix
- ¼ small red onion, thinly sliced
- ¼ cup chopped cilantro leaves
- ⅓ cup olive oil
- 2 limes, juiced (about ¼ cup)
- 3 cloves garlic, pressed
- 1 tablespoon honey (optional)
- 1½ teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 6 dashes hot sauce
- kosher salt and freshly ground black pepper
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 olive 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.
Recipe credit: www.foodiecrush.com
