Cilantro and Lime Coleslaw (Cuban-Style)

5 from 6 votes

This Cuban cumin and lime coleslaw is a fresh and flavorful coleslaw recipe that makes a great topping for tacos, rice bowls, or served on its own.

Prep Time5

rest5

Total Time10

Servings: servings

8-10 oz of green and purple cabbage mixed I buy bagged shredded slaw for this. You can also use Kale cut up in ribbons with shredded carrots for extra nutrients instead of the cabbage.
1 lime
1 teaspoon of cumin plus more to taste
2 tablespoon of chopped fresh cilantro
2 tablespoon of sour cream for a healthier coleslaw you can use greek yogurt.
2 tablespoon of mayonnaise
kosher salt and pepper to taste I use about ½ teaspoon of each
Optional: I small shallot thinly cut

In a large bowl add your mayonnaise, sour cream, cumin, cilantro and shallot if your are using it. .
1 teaspoon of cumin, 2 tablespoon of chopped fresh cilantro, 2 tablespoon of sour cream, 2 tablespoon of mayonnaise, Optional: I small shallot thinly cut
Next add your cabbage mix
8-10 oz of green and purple cabbage mixed
Now squeeze the fresh lime over top and add your salt and pepper. Mix well so all of the ingredients come together. It may look a little dry but once it sits it will come together and moisten.
1 lime, kosher salt and pepper to taste
Taste for any additional cumin. I like lots so I usually add a little more at this point.
Let sit for about 30 minutes to an hour covered in the refrigerator
Serve with your favorite taco, rice bowl or meal

Nutrition Values are estimates only.

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Course :Side Dish