Description
A zesty, no-mayo Mexican coleslaw with lime juice, fresh cilantro, avocado, and smoked paprika, crafted for vibrant flavor and refreshing crunch. Perfect to pair with grilled meats or fresh masa.
Ingredients
2 cups shredded Napa cabbage
1/4 cup fresh lime juice
1/4 cup distilled white vinegar
1 small red onion, thinly sliced
2 avocados, diced
1/2 cup chopped fresh cilantro (stems and leaves)
1 clove garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon salt (adjust to taste)
Optional: 1 tablespoon extra virgin olive oil (for richness)
Optional: 1 tablespoon honey (for mild sweetness)
Instructions
Shred the Napa cabbage into a large bowl.
In a small pan, sauté red onion over medium heat until translucent, about 3 minutes.
Remove from heat and stir in lime juice, vinegar, garlic, smoked paprika, and salt to create a dressing.
Cool the onion mixture slightly, then pour over cabbage.
Gently fold in cilantro, diced avocado, and optional olive oil/honey.
Refrigerate for at least 2 hours to meld flavors before serving.
Notes
For best texture, do not overmix when adding avocado.
Chill for up to 24 hours for deeper flavor.
Serve chilled as a side or topping for tacos, grilled proteins, or tamales.
Substitute red onion with shallots for a milder bite.
- Prep Time: 20
- Cook Time: 5
- Method: Make Ahead
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg