Mexican coleslaw, with its zesty flavors and rich historical roots, offers a crunchy and nutritious addition to any meal, embodying the spirit of the Columbian exchange for your Cinco de Mayo feast.
Coleslaw, a dish that often graces our tables during picnics and family gatherings, has a rich history that intertwines with the Columbian exchange. Mexican coleslaw, in particular, is a vibrant variant that brings a refreshing twist to the traditional recipe.
Cabbage is a nutritional powerhouse packed with vitamins, minerals, and antioxidants. Rich in vitamin C, vitamin K, and fiber, cabbage supports digestion, boosts immunity, and promotes overall well-being. Its crunchy texture adds a refreshing element to the slaw, making it a satisfying and guilt-free indulgence.
Interestingly, cabbage has a historical significance that traces back to the Columbian Exchange, a pivotal period in history when plants, animals, and diseases were exchanged between the Old and New Worlds. While cabbage itself is native to Europe, it found its way to the Americas during this exchange, becoming a staple in various cuisines, including Mexican cuisine. The fusion of indigenous ingredients with European influences gave rise to innovative dishes like Mexican Cole Slaw, showcasing the adaptability and versatility of cabbage in culinary creations.
Mexican coleslaw is a testament to this blend of cultures. You can include ingredients like lime juice, cilantro, jalapeños, raisins, or even corn, which add a zesty and spicy kick that differentiates it from its European counterpart.
One of the most appealing aspects of Mexican Cole Slaw is its ease of preparation. With just a few simple ingredients and minimal effort, you can whip up a vibrant and flavorful dish that complements a wide range of meals. It is a vibrant medley of textures and flavors that pairs perfectly with enchiladas, grilled meats, Country-Style Ribs, or as a refreshing side dish on its own.
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Mexican Coleslaw
Equipment
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Ingredients
- 1 cabbage, shredded
- 1 carrot, shredded
— Dressing —
- ¼ teaspoon *dry mustard
- 1 tablespoon lime , juice of one lime
- 1 tablespoons White Balsamic vinegar, or white wine vinegar
- 1 pinch Chipotle Powder
- ½ teaspoon Mexican Oregano, dried
- ¼ cup Avocado Oil
Instructions
- 1 cabbage, 1 carrotShred the cabbage and carrot separately in the food processor. You can also use a manual grater or sharp knife. Make sure the carrot and cabbage are shredded into small pieces.
- Prepare a bowl that will not slide on the countertop. If necessary, put a towel under it.
- 1/4 teaspoon dry mustard, 1 tablespoon lime, 1 tablespoons White Balsamic vinegar, 1 pinch Chipotle Powder, 1/2 teaspoon Mexican OreganoPut the mustard, Chipotle, cumin, oregano, lime juice, and vinegar in the bowl. Mix well.
- 1/4 cup Avocado OilWhisking constantly, slowly add the avocado oil to the bowl in a very thin stream. Whisk until the dressing is emulsified.
- Pour over the vinegar mixture over the vegetables. Toss and put into a nice bowl. Refrigerate until ready to serve.
Video
Notes
Nutrition
Video Transcript of Mexican Coleslaw
Transcript
Good afternoon and welcome to the Good
Plate’s kitchen.
Today, we’re making coleslaw to go with
our Cinco de Mayo celebration.
So we’re making Mexican coleslaw.
And I’m going to show you how to make the
dressing for the coleslaw.
This is not like the usual coleslaw
mayonnaise-based dressing.
So first we have some dried mustard.
This will help the… oil to
emulsify and stay together.
Okay, so first we’re gonna put a little
bit of lime juice.
That’s acidic.
And this is white balsamic vinegar.
Now it’s a little sweet.
And since coleslaw is usually a little bit
sweet, we’re gonna put this in there.
Okay, we have that.
And oregano.
A tiny shake of Chipotle.
So we have a friend who’s coming.
She doesn’t like spicy, so we’re just
putting in a little.
One shake, that’s the one.
And I have my whisk.
This is avocado oil.
You could use any oil that really doesn’t
have a lot of flavor.
You could even use olive oil if you wanted
to.
So, start adding
oil very slowly.
You can see that it is emulsifying.
Mixing them very nicely together.
Always taste for seasoning.
Make sure that it is has enough
salt or it’s not too bitter.
Oh, it’s perfect.
It doesn’t really need anything at all.
Right.
And here’s our carrots.
And cabbage that have already been shred.
We’re just going to mix
them up a little bit.
You could of course, if you wanted to,
you could add a number of things to this.
You could add raisins to it.
You could add jalapeno to this. I
mean, there’s all kinds of things you
could add to this. You
could even add corn.
That would be good too.
Okay.
Add the dressing. Pour it over.
Mix it.
I have to taste for seasoning.
It’s lovely.
It’s fresh, crisp, and flavorful.
See you next time on The Good Plate.
Thanks for this recipe. I’ll be making this all summer. It’s easy, fast, and doesn’t put pounds on like other coleslaws.
So refreshing for the summer. Thank you!
Your coleslaw recipe was like a breath of fresh air. I made tacos on the barbecue and this was perfect with it.