Make this easy Mexican slaw from prepared coleslaw mix or shred your own cabbage and carrots and toss with the zippy dressing made without mayo. This is the perfect taco topping for fish tacos or spicy chicken tacos.
PREP TIME 10 minutesminutes
TOTAL TIME 10 minutesminutes
YIELD 12servings
Ingredients
For the Slaw Mix: Make Your Own OR Buy 1 (14 oz) bag coleslaw mix
1/2headgreen cabbageshredded
1/2headpurple cabbageshredded
1cupshredded carrotsfrom 1 - 2 large carrots or pre-shredded bag from the store
Using a bag of pre-shredded coleslaw mix makes this recipe so quick and easy. However, if you prefer to make your own coleslaw mix, it only adds a few minutes of chopping onto the preparation.
Remove the outer leaves from the heads of cabbage. Cut them in half. Then shred them into thinly sliced strips and place in a large mixing bowl.
Peel and shred the carrots and add them to the cabbage.
Slice the red onion and add it to the bowl. Chop the cilantro but don't mix it in just yet.
Make the Dressing:
Add the olive oil, orange juice, lime juice, hot honey (or regular honey and cayenne pepper), cumin, and kosher salt to a small mixing bowl. Whisk them together until smooth.
Chill & Serve:
Pour the dressing over the coleslaw mix and toss to coat. Chill for at least 30 minutes for the flavors to mingle.
Add the fresh cilantro and stir it in just before serving.
Recipe Notes
Make Ahead Tips:
You can pre-shred the cabbage and carrots and keep them in an airtight container in the fridge for up to 3 days. Do not toss the slaw in the dressing more than an hour before serving. Let chill in the fridge for the flavors to mingle before using.