Whole30 Mexican Coleslaw
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Ingredients
4-6
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 red onion, thinly sliced
- 3 tbsp. whole 30 approved mayo (homemade or primal kitchen brand)
- 3 tbsp. fresh-squeezed lime juice
- 1/8 tsp. cayenne pepper (or to taste)
- 2 cloves garlic, minced
- a dash of black pepper, or to taste
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Preparation
Step 1
Combine shredded cabbage, carrots, cilantro, and red onion in a large bowl.
Step 2
In a separate bowl, combine the mayo, lime juice, cayenne, garlic, and salt. Whisk to combine.
Step 3
Pour over the cabbage, toss to combine.
Step 4
Cover and refrigerate until ready to serve, ideally about 30 minutes prior to serving. (I wouldn’t refrigerate any longer than about 2 hours with the dressing on it, I prefer it a bit crisper and it gets soggy if you keep it in there too long. If you are making ahead of time, wait to put the dressing on.)
Step 5
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Chef's notes
Whole30 approved mayo recommended:
homemade or primal kitchen brand.
Refrigerate no longer than 2 hours with dressing to avoid sogginess.
