Vegan Mexican Coleslaw with Cilantro Lime
Vegan Mexican Coleslaw with Cilantro Lime is a vibrant, refreshing dish that brings a burst of flavor to your table.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 3 tablespoons olive oil
- 1 tablespoon agave nectar
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables: shred the green cabbage and red cabbage into thin strips and grate the carrots.
- In a mixing bowl, whisk together lime juice, olive oil, agave nectar, salt, and pepper until well combined.
- In a large bowl, combine the shredded green cabbage, red cabbage, carrots, and chopped cilantro.
- Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least one hour before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg