Ingredients
For the Coleslaw:
- 4 cups shredded cabbage a mix of green and purple cabbage for color
- 1 cup shredded carrots
- 1/2 cup finely sliced red onion
- 1/2 cup fresh cilera chopped
- 1/2 cup crumbled cotija cheese or feta if cotija is unavailable
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema if available
- 1 tablespoon lime juice
- Zest of one lime
- 2 tablespoons chopped cilantro
- 1/2 teaspoon chili powder more to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Additional Toppings:
- Extra crumbled cotija cheese
- Extra chili powder
- Lime wedges for serving
Instructions
Prepare the Vegetables:
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In a large bowl, combine the shredded cabbage, carrots, red onion, and chopped cilantro.
Mix the Dressing:
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In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, cilantro, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
Combine and Chill:
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Pour the dressing over the coleslaw mix and toss until everything is well-coated.
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Stir in the crumbled cotija cheese.
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Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This resting period also helps the cabbage soften slightly.
Serve:
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Taste and adjust seasoning if necessary.
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Serve the coleslaw chilled, garnished with additional cotija cheese, a sprinkle of chili powder, and lime wedges on the side.