Fiesta Coleslaw
A fresh take on a classic coleslaw recipe made with Mexican vegetables and herbs. Delicious and crunchy!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 8 cups 1x
- Category: Salad
- Cuisine: Mexican
Ingredients
Scale
- 1/2 head of cabbage, washed and shredded
- 1/2 bunch fresh cilantro, washed, dried and leaves picked from stems and roughly chopped
- 1 cup frozen corn, defrosted
- 1 cup jicama, peeled and chopped into 1/2 inch cubes (I used prepared jicama sticks purchased from the grocery store)
- 2 tomatoes, seeded and chopped into 1/2 inch cubes
- 3 fresh jalapeno peppers, seeded and finely diced
- 1/2 cup Litehouse Jalapeno Ranch dressing
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
Instructions
- Gently toss all prepared vegetables together in a large non-metal bowl.
- In a separate (non-metallic) bowl, combine the Jalapeno Ranch dressing, mayonnaise, apple cider vinegar and honey and stir to combine.
- Pour dressing over vegetables and toss to combine.
- Refrigerate until ready to serve.
Notes
Coleslaw is better served fresh. With each successive day, the cabbage loses its crunch and becomes soggy! Make this the same day as you serve it for the peak of freshness!
Find it online: https://tootsweet4two.com/fiesta-coleslaw/
