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Jalapeno Coleslaw with purple cabbage in a white serving bowl
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5 from 1 vote

Jalapeño Coleslaw

Prep Time20 mins
Fridge Time1 hr
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Servings: 7
Calories: 100kcal
Author: Brian Kavanagh

Ingredients

  • ¼ cup (60 mL) fresh lime juice
  • ¼ cup (60 mL) extra-virgin olive oil
  • 1 teaspoon (2 g) ground cumin
  • 1 teaspoon (6 g) kosher or fine sea salt
  • ½ teaspoon (1.2 g) freshly ground black pepper
  • 4 cups (400 g) green cabbage, finely shredded
  • 2 cups (200 g) red cabbage, finely shredded
  • 1 cup (100 g) shredded carrots
  • 2 jalapeño peppers , seeded and finely chopped
  • ½ cup (30 g) fresh cilantro, chopped
US Customary - Metric

Instructions

  • Whisk the lime juice, olive oil, cumin, salt, and pepper together in a large bowl.
  • Add the cabbage, carrots, jalapeño peppers, and cilantro to the bowl and toss well to coat.
  • Cover the bowl and refrigerate for at least 1 hour, or up to 6 hours. Toss again and season with more salt, to taste, before serving.

Nutrition

Calories: 100kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3512IU | Vitamin C: 38mg | Calcium: 43mg | Iron: 1mg