When we had some friends over for a Mexican fiesta a few weeks ago, I was very indecisive when it came to picking a vegetable side dish for our beef tacos.
I found inspiration at a local pupuseria when I treated myself to a lunch of jalapeno pupusas (so good!). They served the pupusas with hot sauce and cole slaw. The cole slaw (although a bit bland) provided a great fresh crunch.
I kicked this cole slaw up a bit by adding fresh lime juice, chili powder and cumin. It's so refreshing -- and it's great just eaten on the side or as part of a taco! I've actually been making this every week, and Evan adds it to a tortilla wrap (along with shredded chicken and avocado) for his lunch at work.
I use this 3-color deli cole slaw from Fresh Express. You could obviously shred your own cabbage and carrots! I find this to be way too convenient to pass up. :)
Chili-Lime Cole Slaw
1 - 16 oz. bag shredded cole slaw
2 limes, juiced
1/4 cup olive oil
1 teaspoon chili powder
1 teaspoon cumin
salt & pepper, to taste
Place cole slaw in medium bowl. Add lime juice and olive oil, stir to fully coat. Add chili powder and cumin, again stir until fully coated. Sprinkle in salt/pepper to taste. Let sit in fridge for at least an hour prior to serving to let the flavors meld together. Store in an air-tight container in the fridge for up to five days.
Serving size: 1 cup
Yield: ~7 servings