Tex Mex Coleslaw is so easy to make. It’s a great as a side dish to most things. I usually serve it as a side dish to tacos but also to grilled or fried chicken. It keeps well in the fridge, and it can be prepared in advance so that the flavors have time to merge.
You will need
2.2 lbs white cabbage, or a mix of white and red cabbage, finely shredded
½ tsp salt
8.8 oz carrot, peeled and finely shredded
0.8 cup cilantro, finely chopped
1 ½ tsp Pul biber
5 tbsp freshly squeezed lime juice
3 tbsp rapeseed oil
1 to 1 ½ cups homemade or Hellman’s mayonnaise
1 ½ tbsp honey
1 jalapeno or serrano chili, finely chopped (optional)
How to make it
1. Place the shredded cabbage in a spacious bowl and add salt. Mix around and let stand for an hour. Squeeze out all the liquid.
2.2 lbs white cabbage, or a mix of white and red cabbage, finely shredded
½ tsp salt
2. Add carrots and cilantro and mix well.
8.8 oz carrot, peeled and finely shredded
0.8 cup cilantro, finely chopped
3. Add the remaining ingredients and mix well.
1 ½ tsp Pul biber
5 tbsp freshly squeezed lime juice
3 tbsp rapeseed oil
1 to 1 ½ cups homemade or Hellman’s mayonnaise
1 ½ tbsp honey
1 jalapeno or serrano chili, finely chopped (optional)
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