Mexican Kick Coleslaw

 

This year, my daughter and I thought it would be fun to grow cabbage in our garden. We've done cauliflower in the past and didn't find much success; maybe cabbage would be better. Oh yes, indeed! We now have cabbage coming out of our ears, and we're loving it. We're eating lots of egg rolls, cabbage rolls, sauted cabbage, and of course, coleslaw.

 

I have made some other recipes of coleslaw to eat with our fish tacos, but I've struggled to find a dressing that I like and the kids enjoy as well. Usually they tend to be too sour. This one hits the sweet mark just right. Not too much so it stays in the healthy category, but doesn't compromise flavor. It also doesn't have a cram base so it helps keep it a bit healthier as well. 

 

Now I have a new coleslaw for when we have tacos. It can be sauted fish, grilled fish or beef, a great shredded beef, or even friend fish. So many choices, allowing for a lot of variety. I love that!

Mexican Kick Coleslaw

 

1 medium head of cabbage, thinly sliced

¼ of a red onion, thinly sliced

2 Tbs cilantro

2 medium carrots, thinly sliced

2 Tbs lime juice, about 2 limes

1 clove garlic

1 Tbs white wine vinegar

2 Tbs agave nectar

¼ tsp hot sauce (tapatio, tabasco, etc)*

½ tsp kosher salt

1/2 tsp anocho chili powder

2 Tbs canola oil

 

 

 

Have the cabbage, carrots, onion, and cilantro sliced and mixed together in a bowl. Set aside.  In a separate bowl, combine the rest of the ingredients for the sauce. Use an immersion blender to blend everything together, making it almost look creamy. Pour the dressing over the cabbage mix and stir together to coat everything. Cover it and let it rest in the refrigerator for at least 30 minutes.  

 

* You can add more heat if you prefer. I'm trying to make sure I keep the kids interested so we keep it cool.