Mexican Coleslaw
This easy Mexican Coleslaw is all of your favourite Mexican flavours mixed into a healthier and lighter coleslaw.
Servings: 4
Calories: 93kcal
Ingredients
For the slaw:
- 2 Carrots peeled
- 400 g White cabbage
- 4 Spring onion (Scallion) finely sliced
For the dressing:
- 1 tablespoon Olive oil
- 2 tablespoon Apple cider vinegar
- 0.5 teaspoon Cumin
- 1 teaspoon Paprika
- 2 tablespoon Fresh coriander (cilantro) chopped
- 1 Garlic clove crushed
- 1 pinch Sea salt and ground black pepper
- 1 Lime juice only
- 2 tablespoon Greek yogurt
To serve:
- 1 Red chilli Finely sliced
Instructions
- Shred 2 Carrots, 400 g White cabbage and put in a large bowl with 4 Spring onion (Scallion).
- In a separate bowl, combine 1 tablespoon Olive oil, 2 tablespoon Apple cider vinegar, 0.5 teaspoon Cumin, 1 teaspoon Paprika, 2 tablespoon Fresh coriander (cilantro), 1 Garlic clove, 1 pinch Sea salt and ground black pepper, juice of 1 Lime and 2 tablespoon Greek yogurt.
- Add the dressing to the salw mixture and mix well.
- Serve 1 Red chilli (sliced; optional).
Notes
- Make this a more filling side dish by adding some black beans or grilled corn.
- If you don't like the tartness of Greek yogurt, you could swap it for mayo in the dressing, but it would change the nutritional value considerably.
- Add some extra crunch on top with a sprinkle of sunflower seeds.
- Make it less spicy by taking the seeds out of the chillies.
- Add a little honey for a hint of sweetness.
Nutrition
Serving: 1serving | Calories: 93kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 125mg | Potassium: 293mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5500IU | Vitamin C: 42.9mg | Calcium: 70mg | Iron: 0.9mg
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