Description
A vibrant and crunchy Mexican slaw with a tangy vinaigrette, topped with spiced pepitas for an extra layer of flavor.
Ingredients
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- 2 tablespoons Dijon mustard
- The juice and zest of one lime
- 1/3 cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup sliced red onion
- 1 jalapeno, seeded and thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped cilantro
- 4 cups shredded cabbage slaw mix
- 1/2 cup shredded carrots
- 1/4 cup spiced pepitas
Instructions
- In a large bowl, whisk together the Dijon mustard, lime juice and zest, red wine vinegar, olive oil, salt, black pepper, cumin, and cayenne pepper.
- Add the sliced red onion, jalapeno, red bell pepper, and cilantro to the bowl and toss to coat with the dressing.
- Add the shredded cabbage slaw mix and shredded carrots to the bowl and toss until well combined.
- Refrigerate the slaw for at least 30 minutes to allow the flavors to meld.
- Before serving, sprinkle with spiced pepitas for added crunch and flavor.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4
- Sodium: 220
- Fat: 8
- Carbohydrates: 10
- Fiber: 3
- Protein: 2