Tex-Mex Coleslaw (Easy, Zesty, Healthy!)

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

1 (14 to 16-ounce) bag coleslaw mix (shredded carrots and cabbage)* ()

½ cup light mayonnaise or non-fat plain Greek yogurt (see notes)

2 tbsp lime juice (start here; see below for adding more)

1 packet taco seasoning (1 ounce packet) (approximately 2 tablespoons worth)

½ cup chopped fresh cilantro (optional)

½ cup sliced scallions or red onion (optional)

1 jalapeño (seeded and finely chopped, for heat, optional)

1 cup corn kernels (fresh, canned, or thawed frozen, optional)

1 cup canned black beans (rinsed and drained, optional)

Directions

Make the dressing: In a large mixing bowl, stir together the mayo or Greek yogurt, lime juice, and taco seasoning until smooth and creamy.

Toss the slaw: Add the coleslaw mix (or homemade cabbage blend) into the bowl with seasoned mayo, and mix thoroughly. At first, it may seem like there’s not enough dressing—don’t worry! Just keep mixing and everything will eventually get coated in the creamy, flavorful marinade.

Adjust to taste: The taco seasoning brings big flavor, so start with 2 tablespoons lime juice. If you love a bolder limey zing, add up to 1 more tablespoon—just a ½ tablespoon at a time and taste as you go. I love it both ways, 2 Tbsp lime juice… and 3 Tbsp. It depends how much you love lime!

Add extras: Fold in any optional mix-ins (like corn, black beans, jalapenos, cilantro, etc) for added flavor, color, texture, and nutrition.

Chill and serve: Let the slaw rest for at least 10 minutes before serving to allow the flavors to meld.

Nutrition

• Serving Size: 1 cup
• Calories: 100 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Sodium: 380 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 1 g