Cabbage, pepitas, and cranberries star in this old time favorite. This coleslaw is particularly good with tacos, grilled fish and chicken and of course burgers. It really goes with just about anything. Give it a try...
Ingredients for Pepita Coleslaw:
1-14 ounce bag coleslaw mix
3/4 cup mayo
1/4 cup + 1 tablespoon chopped cilantro
2 tablespoons chopped dried cranberries
1 lime, zested
5 tablespoons lime juice, about 2-3 limes
2 tablespoons chopped red onion
2 tablespoons pepitas
1 teaspoon chopped jalapeno, no seeds
1/4 teaspoon Kosher salt
Time-Saving Tip: This can be made a few hours in advance and refrigerated. Bring to room temperature before serving.
Let's see what we need.
Now it's time to make the coleslaw.
Whisk together the mayonnaise, salt, lime juice, and zest. Then add the cranberries, jalapeno, cilantro, onions, and pumpkin seed. Once well combined fold in the coleslaw mix.
It's ready! This is a great coleslaw. It has a little zip to it thanks to the jalapeno and is perfectly balanced with the pepitas and cranberries. This has become my go to coleslaw recipe.