Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot, grated
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine green cabbage, red cabbage, carrot, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together mayonnaise, lime juice, cumin, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss until well coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
- For a spicier slaw, leave the seeds in the jalapeño.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- This slaw tastes best when served fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg