A vibrant and zesty dish that perfectly balances flavors and textures, this salad is not only an excellent side for tacos and barbecues but also stands out on its own with its creamy slaw dressing and crunchy coleslaw ingredients.
Ingredients
Scale:
4 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup carrots, grated
1/2 cup red onion, finely chopped
1 cup cherry tomatoes, halved
1/2 cup corn, canned or fresh
1 avocado, diced (optional)
1/2 cup cilantro, chopped
1 cup mayonnaise (or Greek yogurt)
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup feta cheese, crumbled (optional)
Fresh jalapeños, sliced
Extra cilantro for garnish
Instructions
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, finely chopped red onion, halved cherry tomatoes, and corn. If you're adding avocado, fold it in gently.
In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, chili powder, cumin, garlic powder, salt, and pepper until the dressing is smooth.
Pour the dressing over the cabbage mixture and toss until all ingredients are well coated.
Fold in the chopped cilantro for added flavor.
Cover the salad and refrigerate for at least 30 minutes before serving.
Just before serving, add any desired toppings such as feta cheese and sliced jalapeños.
