I quickly learned that it also tastes great mixed into leftover Mexican rice! You can also prep it ahead of time and add the dressing when you are ready to eat so it’s perfect for an on the go lunch or packing for a summer picnic.
I love classic bean and cheese enchiladas. However, in my need to make everything balanced and healthy, I need some veggies to go with it. I have tried to put cooked vegetables inside my enchiladas both at home and restaurant orders, but the enchiladas are just not as good. So I created this side salad.
I was inspired to to make this style of salad from one of our favorite local Mexican restaurants. It’s that same one I’ve mentioned before that serves an awesome Mexican corn soup!
I always order their house salad. It’s mostly just a blend of lettuce, carrots, cucumbers and cheese, but the best part is how they prep it, and their awesome cilantro dressing!
Every ingredient is thinly shredded, which gives it a nice texture. Since I’m not a fan of lettuce, I used cabbage instead for its crunch and better nutritional value. To boost the crunch a little more and give the salad some color pop, I added carrots and red peppers. Finally, I threw in some jalapeño to add some heat.
Uhm, have I mentioned my love for cilantro? Maybe when I made cilantro chutney or aloo tikki? What better dressing to go with a Mexican coleslaw salad than a cilantro lime honey vinaigrette? It’s tangy and herby with just the right amount of sweetness.
My Mexican coleslaw salad turned out to be the perfect accompaniment for my enchiladas because of its full flavor and crunchiness. I’m someone who always needs something crunchy to eat on the side. I’m usually munching on tortilla chips with my enchiladas.
Ok, so it’s not as crunchy as chips, but it works too and is so much better for you! So go ahead and add this to your list of ideas for taco Tuesdays, summer picnics, backyard parties or tomorrow’s lunch!
For the Dressing: