South of the Border Mexican Slaw
This Mexican slaw with south of the border flavors is quickly becoming one of my favorite summer salad recipes. It uses red and green cabbage as well as jicama, carrots and red onions for extra taste, nutrition and color.
Ingredients
- 3 cups green cabbage, sliced thinly
- 3 cups red cabbage, sliced thinly
- 1 carrot, large, grated
- 2 cups jicama, shredded or sliced very thinly
- 1 red onion, small, sliced very thinly
- 1/4 cup cilantro, fresh, minced
- 1/2 cup apple cider vinegar, ideally unfiltered
- 1/2 cup olive oil, extra virgin
- 1/3 cup honey, or other sweetener
- 1 teaspoon lime juice
- 1/4 cup cilantro, fresh, separate from above amount
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- pinch cayenne
Instructions
- Prepare the two cabbages, grated carrots, shredded jicama, sliced red onion and cilantro. Mix all of the ingredients together in a large bowl, then set aside.
- Place all of the dressing ingredients (the apple cider vinegar, oil, lime juice, extra cilantro, cumin, salt and cayenne) in a blender and process until the mixture is well blended and creamy. Pour the dressing over the prepared cole slaw and mix well.
- Cover and refrigerate the cabbage salad until you are ready to serve it.
Nutrition
Calories: 204kcalCarbohydrates: 21gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 168mgPotassium: 246mgFiber: 3gSugar: 15gVitamin A: 1749IUVitamin C: 37mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!