This isn’t your grandma’s coleslaw by any stretch. We’ve taken the idea of slaw and turned it on its “head” to perk up your tastebuds and shout “look at me!” It contains both chipotle powder and a jalapeño, but if you think that might be going too far out on a limb for some of your guests, just scale them back a touch, or use one or the other.
Please don’t use bottled lime juice. Just don’t. The fresh ingredients in this recipe are really what makes it so special. Bottled lime juice will not give it the same fresh, tangy taste. On that note however, we decided next time to scale back on the amount of lime zest, and zest only one of them, but use the juice from both.
A large mandoline is worth its weight in gold when cutting the cabbage and onion into sliver-thin slices. When it comes to the amount of mayo, I suggest starting with a half-cup’s worth and increasing the amount to suit your personal preference.
So next time you’re asked to bring a side dish to a BBQ or potluck, this just might be your ticket in…
Purple Tex-Mex Slaw
- 2 limes, zested then juiced
- 1/2 large red onion, thinly sliced
- 1 1/2 tsp sea salt
- 1 small head purple cabbage, thinly sliced
- 1 large carrot, peeled and shredded on a box grater
- 1 bunch cilantro, rinsed and finely chopped (about 3/4 cup)
- 1 small jalapeño, deveined and finely minced
- 1/2 to 3/4 cup mayo, more or less for taste
- 1/2 tsp cumin powder
- 1/4 tsp chipotle powder
- Combine sliced onion, salt and lime juice in a glass bowl and marinate 20 minutes.
- In another large mixing bowl, combine cabbage through seasonings.
- Either using your hands or a rubber spatula, and the mixture until well combined.
- Cover and refrigerate for at least 30 minutes before serving.
- This coleslaw is best after a few hours so that the flavors meld. And, if you have the time, it’s even better the next day, so by all means, make it a day ahead!