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Mexican Coleslaw Salad

A quick and refreshing Mexican Coleslaw Salad that brightens up any meal with its vibrant flavors and crunchy texture.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables and Beans
  • 4 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrots, grated
  • 1 cup fresh cilantro, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh or canned)
  • 1 cup black beans (rinsed and drained)
  • 1 each avocado, diced
Dressing
  • 1/2 cup lime juice (freshly squeezed)
  • 1/4 cup olive oil
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the shredded green and red cabbage, grated carrots, chopped cilantro, halved cherry tomatoes, corn, and black beans.
Make the Dressing
  1. In a separate bowl, whisk together the lime juice, olive oil, cumin, and a pinch of salt and pepper.
Combine Salad
  1. Pour the dressing over the mixed veggies and give everything a good toss.
  2. Gently fold in the diced avocado.
Chill and Serve
  1. Let the salad chill in the fridge for about 15-30 minutes before serving.

Notes

This salad gets better with time, so give it at least 15 minutes in the fridge. Customize with any extra veggies you have on hand. Best eaten within 1-2 days, as avocado may brown.