Easy Mexican Coleslaw

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Cilantro, leaves
  • 1 tsp Coriander, ground
  • 3 cloves Garlic
  • 2 Limes
  • 1 tsp Oregano
  • 1/4 Red onion, small

• Condiments

  • 2 tbsp Honey
  • 6 dashes Hot sauce

• Baking & Spices

  • 1 14-ounce package Coleslaw mix, prepared
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/3 cup Canola oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

Found on foodiecrush.com

Description

Ingredients

• 1 14-ounce package prepared coleslaw mix
• ¼ small red onion, thinly sliced
• ¼ cup chopped cilantro leaves
• ⅓ cup canola oil
• 2 limes, juiced (about ¼ cup)
• 3 cloves garlic, pressed
• 2 tablespoons honey
• 1½ teaspoons ground cumin
• 1 teaspoon oregano
• 1 teaspoon ground coriander
• 6 dashes hot sauce
• kosher salt and freshly ground black pepper

Directions

• In a large bowl, toss the colelsaw mix with the sliced onion and chopped cilantro. In a small bowl or jar with a fitted lid, mix the canola oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce and kosher salt and freshly ground pepper. Pour over the coleslaw mixture and toss. Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.