Mexican Coleslaw Salad
A vibrant and crunchy salad that combines fresh vegetables with a creamy dressing, perfect for summer BBQs or as a standalone meal.
Ingredients
Salad Ingredients
- 4 cups shredded green cabbage Fresh for maximum crunch!
- 1 cup shredded carrots Adds color!
- 1 medium red bell pepper Sliced thinly for added crunch!
- 1/2 cup fresh cilantro Chopped.
- 1/4 cup red onion Thinly sliced.
Dressing
- 1/2 cup Greek yogurt For a creamy twist.
- 1 tablespoon mayonnaise Just a touch for richness.
- 2 teaspoons lime juice For zing!
- 1 teaspoon chili powder Optional but recommended.
- Salt and pepper To taste.
Instructions
Preparation
- In a large bowl, combine shredded cabbage, carrots, and red bell pepper.
- Toss in the cilantro and red onion, and stir until well mixed.
Make the Dressing
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, salt, and pepper.
- Taste and adjust as needed. If dressing is too thick, add a splash of water or an extra squeeze of lime.
Combine and Serve
- Pour the dressing over your salad mix, and toss gently to coat.
- Let it sit in the fridge for about 30 minutes for the best flavor, or serve immediately.
Notes
Variations include swapping out red bell pepper for other colors or adding avocado for creaminess. If you prefer a sweeter salad, add a teaspoon of sugar or honey to the dressing.