Mexican-style coleslaw with cilantro
4 servings
10 minutes
Mexican-style coleslaw with cilantro is a bright, refreshing salad that perfectly complements traditional Mexican dishes. Its roots trace back to classic cabbage salad recipes, but this version is enriched with aromatic cilantro and a tangy note of rice vinegar. Crunchy cabbage combined with juicy carrots creates a harmonious texture, while cilantro adds freshness and a hint of spice. The dressing of vinegar and olive oil highlights the natural flavors of the ingredients, making the salad light yet rich. Coleslaw is served as a side to tacos or meat dishes or used as a filling for burritos, adding a fresh contrast to rich flavors. It’s a great choice for summer picnics and barbecues where lightness and crunchiness play key roles.
1
Finely chop the cabbage to get about 6 cups. Grate the carrot on a coarse grater to get 1.5 cups.
- Green cabbage: 0.5 head
- Carrot: 3 pieces
2
Transfer the cabbage and carrot to a colander and rinse with cold water to make the cabbage crisp. Let it drain for 5 minutes.
3
Meanwhile, in a large bowl, mix vinegar and olive oil. Add cilantro and salt. Then add cabbage and carrots, mix well, and serve.
- Rice vinegar: 0.3 glass
- Extra virgin olive oil: 2 tablespoons
- Chopped cilantro (coriander leaf): 0.3 glass
- Salt: to taste
