This beautiful Mexican coleslaw recipe is as easy as it gets: Mix the carrots and cabbage in a large bowl. Pour lime juice on top. Spoon in avocado oil mayonnaise and sprinkle with sea salt to taste. Add chili flakes, pomegranate seeds, cashews, and cilantro.
This low carb coleslaw recipe needs just a handful of ingredients. For the slaw itself, you’ll just need a bag of shredded coleslaw mix. Easy! For the coleslaw dressing, you’re going to use mayonnaise, a little bit of prepared yellow mustard, some heavy cream, and a little seasoning.
In a small bowl, whisk together mayonnaise, lime juice, cumin, garlic powder, salt, and cayenne. Toss the easy taco slaw. Place coleslaw mix, green onions, and cilantro into a large bowl. Pour dressing over evenly and toss to coat. Chill. Refrigerate the slaw for an hour to let flavors develop.
This Mexican coleslaw recipe is vegetarian, gluten-free, dairy-free, plant-based, vegan, and refined sugar free. This easy Mexican coleslaw recipe is deliciously fresh and tangy, featuring cabbage, red onion, cilantro, and cumin. Perfect as a side or on tacos!