Mexican Coleslaw - Low Carb

Enjoy the bold flavors of Mexican cuisine in a low-carb coleslaw. This colorful and crunchy salad features a mix of green and purple cabbage, bell pepper, jalapeno, and cilantro, tossed in a zesty mayo-based dressing with cumin and chili powder.

Ingredients:

• 1/2 head green cabbage, thinly sliced
• 1/2 head purple cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 jalapeno pepper, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

Instructions:

Put the purple cabbage, red bell pepper, jalapeno pepper, green cabbage, and chopped cilantro in a large bowl

Add the lime juice, ground cumin, chili powder, salt, and pepper to a small bowl and mix them together using a whisk

This will make the dressing

Add the dressing to the cabbage mix and toss it around until its well covered

Put the dish in the fridge with the lid on for at least 30 minutes before serving so the flavors can mix

As a tasty and cool low-carb Mexican coleslaw, serve it cold