Spicy Cilantro Lime Summer Slaw Recipe
This coleslaw is perfect for barbecues, great on tacos, or an addition to any meal. Made with slaw mix, corn, jalapenos, red peppers, onion, cilantro, lime juice, and oil, it’s quick to throw together.
Calories 180 kcal 16 ounces slaw mix (1 package) 15 ounces canned corn drained ½ cup pickled jalapenos sliced with juice ⅓ cup red onion diced, optional 1/3 cup red sweet pepper diced, ⅓ cup cilantro diced ¼ cup lime juice ¼ cup olive oil 1 teaspoon salt ½ teaspoon pepper ¼ cup cotija cheese
In a large bowl, combine the slaw, corn, red peppers, jalapenos, onion, and cilantro. Toss to combine. In a small bowl, combine the lime juice, olive oil, salt, and pepper. Pour the vinaigrette over the slaw and toss. Refrigerate for 2 hours, up to 24 hours, before serving. Sprinkle with cotija cheese before serving.
You can make this salad ahead of time and the flavors will more fully develop over time.
Store in the refrigerator for up to 3 days for best results. If left longer, the slaw may get soggy.
Serve this summer slaw on fish tacos, burgers, or as a perfect side dish for a barbeque.
Calories: 180 kcal | Carbohydrates: 17 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Cholesterol: 6 mg | Sodium: 777 mg | Potassium: 286 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 618 IU | Vitamin C: 44 mg | Calcium: 71 mg | Iron: 1 mg