Ingredients
Dressing
- ¼ cup (60g) plain Greek yogurt or sour cream
- ¼ cup (60g) mayonnaise
- 1 lime, juiced (about 2 tablespoons lime juice)
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Slaw
- 3 cups shredded red cabbage
- 3 cups shredded green cabbage
- ⅓ cup grated carrot
- ⅓ cup cilantro leaves, lightly packed and coarsely chopped
Instructions
- Prepare the dressing: In a large bowl, combine the Greek yogurt or sour cream with the mayonnaise, freshly squeezed lime juice, ground cumin, salt, and ground black pepper. Stir well until all ingredients are thoroughly mixed and the dressing is smooth.
- Toss the slaw: Add the shredded red cabbage, shredded green cabbage, grated carrot, and chopped cilantro to the bowl with the dressing. Using your hands or tongs, toss everything together until the vegetables are evenly coated with the creamy dressing and well mixed.
Notes
- You can substitute the shredded cabbages and carrot with 6 cups of pre-packaged coleslaw mix for convenience.
- Add diced jalapeño pepper if you want to introduce a spicy kick to the slaw.
- Homemade mayonnaise enhances the flavor if you have the time to prepare it.
- Store leftovers in the refrigerator for up to 2 days, though the slaw is best enjoyed immediately after dressing for optimal crunchiness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
