Mexican Coleslaw
This Mexican Coleslaw recipe uses cumin, lime juice and agave syrup to put a Mexican spin on this traditional salad. This is a nice, bright side dish for for a molé dinner or enchiladas.
Yield: 12
Calories: 102kcal
Materials
- 1/2 Head of Cabbage grated
- 2 Large Carrots grated
- 1/2 Cup Cilantro leaves chopped
- 1/2 Cup Olive Oil
- 4 Cloves Garlic
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/3 Cup Lime Juice
- 1 Tablespoon Agave Syrup
Instructions
- Grate the cabbage and carrots and put them in a large mixing bowl.
- Chop the cilantro and add it to the mixing bowl. Stir to completely combine the ingredients.
- In a small blender combine the oil, garlic, salt, pepper, cumin, lime juice and agave syrup. Blend thoroughly.
- Pour the dressing over the vegetables and stir to combine.
- Let sit in the refrigerator for at least one hour. Overnight is fine.
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Serving: 1Cup | Calories: 102kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 112mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1785IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 0.3mg