Mexican Coleslaw Recipe

Ensalada de Col Cruda
AKA: Mexican Coleslaw
Submitted By: Taz


1 lb (apx ½ Medium Head) Green OR Red Cabbage - finely shredded
1 Large Carrot - peeled and large grated
2 cloves Fresh Garlic - minced
1 Bunch Green Onions - sliced thin
1 Red Jalapeño Chile - seeded and minced
2 Tbs Extra Virgin Olive Oil
3 tsp Kosher Salt - separated
Black Pepper to taste
Juice of 2 Limes
⅛ tsp Cumin Powder
2-4 Tbs Honey

  1. Place the shredded cabbage in a large colander and sprinkle with 2 tsp of the salt - Lightly toss - Allow to sit for 5 minutes to draw out some of the moisture
  2. After 5 minutes, rinse well with cold water and transfer to a salad spinner* and give it a good spin
  3. In a large bowl, whisk together the olive oil, lime juice, remaining tsp of salt, and pepper to taste (IF USING: add cumin powder and/or honey at this time) until smooth - Add garlic, green onions, and jalapeño - Mix to thoroughly combine
  4. Fold in Cabbage and carrot until completely coated - Adjust seasoning with additional salt, pepper, honey, and/or lime juice
  5. Cover and chill in refrigerator for at least 30 minutes before serving
  6. Serve chilled
* If you don't have a salad spinner, just lay out your cabbage on a clean tea towel in a single
  layer, roll up the towel, and gently press to absorb the excess water (repeat as necessary)

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