Mexican Coleslaw

Maybe looking for a fresh, new twist for your Taco Tuesdays? You will rather adore this flavorful Mexican Coleslaw since it’s so refreshing. And because it is so colorful. And since it is so happy. Basically, because it is a party on a plate.

There probably won’t be a shred of evidence you even made it by the time dinner is done. And I may or may not have intended that dicey pun. You’re welcome. I’m sorry. You’re welcome.

Mexican Coleslaw

• 1/4 head savoy cabbage, thinly sliced in a food processor or chopped
• 1/8 head purple cabbage, thinly sliced in a food processor or chopped
• 1/4 cup red onion, thinly sliced in a food processor or diced
• 1 4-ounce jicama, peeled then grated
• 1 carrot, grated
• 1 bunch cilantro, chopped
• 1 jalapeno, minced
• 1 red bell pepper, thinly sliced (leave out or reduce the amount for Paleo or Keto option)

Dressing

• 1/4 cup olive oil
• 1/8 cup vinegar
• 2 tablespoons honey (use Swerve or Stevia for Paleo or Keto option)
• 4 cloves garlic, minced
• Juice of 1/2 fresh lime
• Sea salt to taste
• Pepper to taste

Whisk dressing ingredients together until emulsified. Finally, dress slaw at last minute since then it won’t wilt.

Serve with Thursday Tamales. Or, you know, Bednesday Burritos. And, um, er, the most noteworthy Caturday chimichangas.