Crispy, Crunchy, Creamy Tex-Mex Coleslaw

By EdieK

I can never have enough coleslaw and I am always looking for variations on standard versions. I developed this recipe as a side to go with Mexican and Tex-Mex recipes, using lime juice and cilantro to give it a southwestern flavor and bell peppers for crunch and color. Add a fresh jalepeno pepper for heat…or not…it’s good either way!

Ingredients

• Mayonnaise - 1 cup
• Sour Cream - 1/2 cup
• Lime Juice - 1 Tblsp. (from 1/2 a lime)
• Apple Cider Vinegar - 1 Tblsp. (use 2 Tblsp if you like it super-tangy)
• Cilantro - 1 handful of leaves, chopped finely
• Garden onions - 8, sliced thin
• Salt and pepper to taste
• Cabbage - 1 small to medium head, sliced very thin, green or red.
• Carrot - 2-3 medium to large, shredded (1 cup)
• Yellow Bell Pepper -1, sliced thin, about 2 inches long (you can use any color bell peppers)
• Red Bell Pepper - 1, sliced thin, about 2 inches long (you can use any color bell peppers)
• Jalepeno Pepper - 1, chopped small (optional)

Preparation

Step 1

1. Whisk together the mayonnaise, sour cream, lime juice and vinegar in a large bowl.
2. Add cilantro, onions, cabbage and carrots and blend well. Salt and pepper to taste.
3. Cover and chill for 1-24 hours.