This recipe for tequila coleslaw is surprisingly tasty. It’s a nice twist on that classic side dish, and we find the depth of flavour the tequila adds perfectly complements the creaminess of the mayo, and the zesty-ness of the lime.
Plus, making your own coleslaw is a must. It’s so much more delicious than the shop-bought stuff, and we love the extra crunchy texture of fresh-on-the-table coleslaw.
Our tequila coleslaw recipe has lime juice and coriander to add to the Mexican vibes of this dish. But you can reduce the lime juice if you prefer less of a sour note. Plus, the fresh coriander is totally optional, so you don’t need to add that at all if you’re not a fan of coriander/cilantro.
The simple base for this tequila coleslaw is just shredded red cabbage, white cabbage, carrot and spring onion. The texture is deliciously crunchy, the flavour is fresh and uplifting.
Pair the tequila coleslaw with a barbecue spread, buffet, or even our popular tequila chicken recipe. We like to make a big bowl of tequila coleslaw so that we have leftovers to keep in the fridge and pick at throughout the week. We add a big dollop of this coleslaw to almost all of our meals – sandwiches, roast meats, even pies.
It’s super easy to make your own coleslaw, of course we recommend adding a splash of tequila, but take this as inspiration however you like, just give it a go this season!
TEQUILA COLESLAW (serves 6-8)
2 tbsp Fresh Lime Juice
1 tbsp Tequila
1 Pinch of Sea Salt Flakes
1 Pinch of Freshly Ground Black Pepper
1-2 tbsp Fresh Coriander (optional)
3 Spring Onions, cut diagonally
1/4 Red Cabbage, finely sliced and shredded
1/4 White Cabbage, finely sliced and shredded
1-2 Carrots, shredded
First we prepare the dressing. In a bowl whisk together the mayonnaise, lime juice, tequila, salt and pepper until smooth. It might look lumpy at first, but keep whisking and it will soon become smooth. Stir through the fresh coriander, if using.
In a large bowl combine the spring onions, red and white cabbage, and carrots. Pour over the dressing and with tongs mix the vegetables until fully coated in the dressing. Taste for seasoning, and add more salt and pepper if necessary.
Serve immediately. Or cover and refrigerate until serving time.