Pepita Coleslaw

Cabbage, pepitas, and cranberries take center stage in this fresh, flavorful twist on a classic favorite. The shredded cabbage gives it a satisfying crunch, while the roasted pepitas add a subtle nuttiness. The dried cranberries bring just the right sweetness. It’s all tied together with a creamy, tangy dressing that keeps every bite lively and balanced.

This slaw is as versatile as it is vibrant. It pairs beautifully with tacos, grilled fish, and chicken, and of course, it’s right at home next to a burger. Whether serving it at a casual cookout, packing it into lunchboxes, or topping your favorite sandwich, Pepita Coleslaw fits right in.

Pepita Coleslaw

Ingredients

• 1 (14-ounce) bag coleslaw mix

• 2 tablespoons chopped red onion

• 2 tablespoons pepitas

• 1 teaspoon chopped jalapeno, no seeds

• 1/4 cup plus 1 tablespoon chopped cilantro

• 2 tablespoons chopped dried cranberries

• 
  

Dressing

• 3/4 cup mayonnaise

• Zest of 1 lime

• 5 tablespoons fresh lime juice (about 2 to 3 limes)

• 1/4 teaspoon Kosher salt

Time-Saving Tip: This dish can be prepared a few hours in advance and refrigerated. Allow it to come to room temperature before serving.

Let's see what we need.

Now it's time to make the coleslaw.

In a bowl, whisk together the mayonnaise, salt, lime juice, and lime zest. Next, add the cranberries, jalapeño, cilantro, onions, and pumpkin seeds. Once well combined, fold in the coleslaw mix.

It’s ready! This is a great coleslaw—fresh, flavorful, and unexpected. The jalapeno adds a bit of zip, while the pepitas and cranberries balance crunch and sweetness. I find myself coming back to this recipe often, especially when I want something a little more interesting than the usual slaw.

Enjoy!

Pepita Coleslaw

Ingredients

• 1 (14-ounce) bag coleslaw mix

• 2 tablespoons chopped red onion

• 2 tablespoons pepitas

• 1 teaspoon chopped jalapeno, no seeds

• 1/4 cup plus 1 tablespoon chopped cilantro

• 2 tablespoons chopped dried cranberries

• 
  

Dressing

• 3/4 cup mayonnaise

• Zest of 1 lime

• 5 tablespoons fresh lime juice (about 2 to 3 limes)

• 1/4 teaspoon Kosher salt

In a bowl, whisk together the mayonnaise, salt, lime juice, and lime zest. Next, add the cranberries, jalapeño, cilantro, onions, and pumpkin seeds. Once well combined, fold in the coleslaw mix.

Time-Saving Tip: This dish can be prepared a few hours in advance and refrigerated. Allow it to come to room temperature before serving.