Mexican Coleslaw
Mexican coleslaw, with its zesty flavors and rich historical roots, offers a crunchy and nutritious addition to any meal. It embodies the spirit of the Columbian exchange.
Calories per serving: 186kcal
Ingredients
- 1 (1) cabbage, shredded
- 1 (1) carrot, shredded
— Dressing —
- ¼ teaspoon (0.49 teaspoon) *dry mustard
- 1 tablespoon lime , juice of one lime
- 1 tablespoons (1.97 tablespoons) White Balsamic vinegar, or white wine vinegar
- 1 pinch (1 pinch) Chipotle Powder
- ½ teaspoon (0.49 teaspoon) Mexican Oregano, dried
- ¼ cup (59.15 ml) Avocado Oil
Instructions
- Shred 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.
- Put the mustard, Chipotle, cumin, oregano, lime juice, and vinegar in the bowl. Mix well.
- Whisking 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.
Notes
If you want no heat at all, omit the chipotle.
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