You guys, life has been so busy lately. I don’t know how some people take all of these trips and still manage to get things done in life. I’ve been coming and going since June, and I’m just kind of ready to stay put for a little while. I mean, I wouldn’t trade any of my recent trips for the world, but I am tiiiiired. And I haven’t cooked real food in, like, 2 weeks.
I mean, I have 5 zillion recipes that literally only take a matter of minutes to prepare, but I just cannot get on the ball. I know that once I just force myself to make it happen, I will remember that I actually like cooking. Not to mention, I have soooo many fall recipes floating around in my head.
Until then, coleslaw counts as dinner, right? Okay, maybe not, but it certainly does count for an insanely easy side dish packed full of veggies and nutrients. I don’t think I really like the word nutrients. It sounds ugly to me. Is that weird? Have I ever told you about my friend who doesn’t like the word cube (miss you, John!)?
Anyway, this slaw…it is the easiest thing you will ever make, and it is insanely delicious. Bold and spicy Mexican flavors with some honey (or agave) for a touch of sweetness, and I am a firm believer that cumin and cilantro make everything better. You could top some delicious homemade tacos with this, add some grilled chicken or black beans to make it a full meal, or even just simply eat it as a snack or side dish.
Simple., easy, spicy and bold Mexican coleslaw--the perfect side dish for some fajitas or great for topping your homemade tacos!
Ingredients
- 12 oz slaw mix
- 1/2 red onion, finely chopped
- 1 jalapeno, seeded and finely chopped (remove ribs for less spice)
- Handful fresh cilantro, finely chopped
- 1 1/2 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 tbsp honey (or agave)
- pinch cumin
- generous pinch each salt and pepper
Instructions
- Add slaw mix, onion, jalapeno and cilantro to a large bowl.
- In a small bowl, whisk together olive oil, lime juice and honey. Add to your slaw mix and season with cumin, salt and pepper. Toss until fully coated. Serve immediately or refrigerate in an air tight container for 3-5 days.
Notes
Feel free to add in chopped red pepper, or any extra veggies you'd like.
This is such a unique take on coleslaw! Normally I hate it (thick mayo dressing = yuck) but I am so down with spicy, lime, cilantro everything. You will get back in your grove, it might take some adjusting but before you know it those granola trays will be whizzing out of your oven! 😉
Oh! Mexican slaw sounds yummy. I am normally not a fan of cole slaw but I like the mix of flavors in this one.
This would be awesome with fish tacos. Mmmmm!
Sounds so tasty and refreshing! Yum!
Yum! I don’t like traditional slaw, but this sounds fresh and delicious!
I love this fresh slaw! Make mine with extra cilantro! 😉
Love how light and healthy this coleslaw is! It would pair well with so many things.
This looks amazing and fresh and summery, Ari! Which is good because I’m in denial fall is here!
I hope life calms down for you soon! And that you get to make some delicious fall foods (and send me some?) This looks wonderful as always!
Beautiful coleslaw: so colorful and fresh! I hope things will get back to normal for you soon and life will stop being so hectic.
This was excellent– I was scrambling for a dinner idea & I had some fish steaks leftover and this absolutely elevated the leftovers– amazing fish tacos!!! Wonderful recipe and so so glad I found it! (My only variation was using 2 jalapenos) Fantastic!
YAY!!! Thanks so much Steph! So glad to hear you enjoyed it! 🙂
I jut tried making this recipe & my oh my! It was delish! I didnt have any on onions but it tasted really fresh. I added some red pepper chilli flakes to spice it up. Thanks for sharing 🙂
Thank you so much Ellie! So glad to hear it!