Dairy-free Mexican Cole Slaw

Mexican Cabbage Slaw

The other night we had my brother and his new wife over for dinner. We ordered the best tri-tip in the world from a small Mexican joint in our neighborhood. It came with rice and beans but I thought we could use something green to go along with it.  In my fridge was a head of cabbage waiting to be eaten so I took to the internet and adapted a recipe I found in order to use the other items taking up space in my crisper drawer.  Everyone loved it, even the boys. And it wasn’t as spicy as I thought it was going to be, bonus!  Let me know if you make it. I always like to hear your feedback on these recipes. Enjoy!

Mexican Cole Slaw


4 cups shredded cabbage

Mexican Cabbage Slaw

1/2 red onion, thinly sliced

1/2 cup cilantro, chopped

1/2 small jalapeno, thinly sliced


Lime Dressing

Juice of 2 limes

Salt to taste

2 Tablespoons Grapeseed Oil


Combine all slaw ingredients and toss with the lime dressing. This tastes best when the flavors have developed a bit so prepare it at least 30 minutes ahead of  your meal  and store in the fridge until ready to serve.