Mexican Coleslaw with Pecans

Mexican Coleslaw with Pecans

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: 4 Servings

This crunchy coleslaw salad is made with cabbage, carrots and cilantro, and topped with toasted buttery pecans.


  • 6 cups very thinly sliced green or purple cabbage (about 1/2 head)
  • 1-1/2 cups peeled and grated carrots (2-3 medium)
  • 1/3 cup chopped cilantro
  • 1/4 cup rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 cup toasted pecans, roughly chopped


  1. Put the cabbage and the carrots in a medium-sized salad bowl and toss to combine.
  2. In a small bowl, mix the cilantro, vinegar, oil and salt together with a whisk and then add to the cabbage mixture. Toss to combine.
  3. Sprinkle in the toasted pecans and toss once more. Serve immediately.

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