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Colorful Mexican Coleslaw

Colorful Mexican Coleslaw This colorful coleslaw can be made in the morning, covered, refrigerated, and served for dinner in the evening. Toss again to refresh just before serving.

Serves 8.


  • 6 c green cabbage, shredded (about 1/2 head)
  • 1 1/2 c peeled and finely shredded carrots, (2-3 medium)
  • 1/3 c cilantro, chopped
  • 1/3 c green onions, thinly sliced (green parts only)
  • 1 c tomatoes, seeded and chopped (about 1 large)
  • 1 jalapeno pepper, minced
  • 2 Tbsp lime juice
  • 2 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 2 Tbsp extra-virgin olive oil
  • 1/4 tsp salt


  1. Place shredded cabbage and carrots in a colander; rinse thoroughly with cold water to crisp.
  2. Shake, and let drain for 10 minutes.
  3. Place in large salad bowl and add cilantro, green onions, and tomatoes. Blend well.
  4. In a small bowl or cruet, mix together the minced jalapenos, lime juice, rice vinegar, sugar, oil and salt.
  5. Pour this dressing over the salad and toss well to coat.

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