Easy Sweet and Spicy Mexican Cole Slaw

This spicy and sweet Mexican cole slaw will brighten up any summer dinner with vivid colors and flavors.

Fresh summer entrees require fresh summer side dishes. This sweet and spicy Mexican cole slaw is incredibly easy to make and a lot lighter than your average creamy slaw. The bursts of Mexican flavor from the cilantro, cumin and hot sauce make a tangy and crunchy dish that highlights any meat, chicken or fish.

On the subject of summer; I have to admit it gets a little hectic around here. You would think our lazy summer days under the San Diego sunshine would be restful and idyllic. Think again. My whole schedule gets thrown off while having the kids around. I love them to death, but it’s easy to get off course. 

This week my sweet Eva is suffering from an eye abrasion, which has led to a lot of doctor visits and time spent trying to make her feel better. We’ve also had basketball games, basketball practices, field hockey games, field hockey workouts, visiting friends and family and a couple medical emergencies. My inner child just wants to spend everyday at the beach jumping through the waves and building sandcastles! Is that so wrong?

However, my adult self knows I have responsibilities and serious tasks to complete. Therefore, this easy Mexican slaw makes my life just a little easier and calmer. I used a bag of pre-shredded cabbage and carrots (cole slaw mix) and added my own dressing and fresh herbs. We served it up with a chicken roasted on the grill and some Jasmine rice. It was just about perfect.

Easy Sweet and Spicy Mexican Cole Slaw

Recipe by Liz Hughes - Virtually Homemade

Prep time: 5 to 10 minutes (allow extra time for refrigeration if desired)
Yield: Serves 4
Ingredients

• 1 bag Fresh Express 3-Color Deli Cole Slaw
• 1/2 cup roughly chopped fresh cilantro

• Dressing:
• 2 tablespoons fresh lime juice
• 1 tablespoon white wine vinegar
• 1/2 teaspoon cumin
• 2 tablespoons honey
• 1/4 to 1/2 teaspoon hot sauce such as Tapatio
• 1/2 teaspoon kosher salt
• 1/4 cup canola oil

Cooking Directions

1. In a medium bowl whisk together all of the dressing ingredients until well combined. Add cole slaw mix and cilantro and stir until well combined. Adjust salt to taste. Refrigerate until ready to use (I like my slaw to sit for an hour or two in the fridge for all of the flavors to develop).

Here are some more cole slaw recipes from food network and some of my favorite food bloggers as part of FN Dish's #summersoiree series:

Feed Me Phoebe: Healthy Broccoli Slaw with Yogurt-Mint Dressing 
The Heritage Cook: Ranch-Flavored Cole Slaw (Gluten-Free)
Weelicious: Grated Vegetable Slaw
Daily*Dishin: Pineapple Jalapeno Coleslaw
Virtually Homemade: Sweet and Spicy Mexican Slaw
Napa Farmhouse 1885: Apple Cider Coleslaw
Red or Green: Purple Cabbage Slaw with Honey/Chipotle Vinaigrette
Devour: Coleslaw Around the World
Sweet Life Bake: Cumin-Lime Coleslaw
Elephants and the Coconut Trees: Vegan Coleslaw
Swing Eats: Thai Coleslaw
Taste With The Eyes: Spicy Rainbow Slaw
FN Dish: 4 Tricks for Shredded Slaw Glory