¡Buenos días, mis amigos y amigas! Good day to everyone!

That wonderful Mexican holiday when everyone wants to celebrate—because who doesn’t love a good party—is just around the corner. That’s right! It’s Cinco de Mayo—May 5th!

No, it’s not quite May Day (which was May 1st) or “May the 4th Be With You” (which is tomorrow—Happy Star Wars Day to the fans!). And it’s not Mexican Independence Day—that comes in September.

Cinco de Mayo celebrates Mexico’s victory over French forces at the Battle of Puebla in 1862. It symbolizes Mexican resilience and resistance. I never even realized the French tried to invade Mexico!

It all started when Mexican President Benito Juárez declared a moratorium on loan-interest payments to foreign creditors, including France, Britain, and Spain. In response, those countries sent troops to demand repayment. Britain and Spain ultimately negotiated settlements, but Napoleon III had bigger plans—he wanted to establish a French-controlled monarchy in Mexico to expand French influence.

Though outnumbered and outgunned, the Mexican forces at Puebla managed to defeat the French army, marking a significant victory. While it wasn’t the final battle, it was an important moment for Mexico. To this day, the people of Puebla celebrate with parades, reenactments, cultural festivities—and, of course, amazing food!

In the United States, Cinco de Mayo has evolved into a celebration of Mexican-American heritage. So grab your tacos, margaritas, or a cold beer, and celebrate! Or enjoy a backyard party featuring this delicious Zesty Fiesta Salad alongside grilled or barbecued chicken or pork.

A Flavorful Low-Carb Addition to Your Cinco de Mayo Feast

This salad is a real winner for a festive dinner or even a relaxing Sunday meal with roasted or grilled chicken or pork. It’s quick and easy to make, especially if you prep the ingredients ahead of time.

Want a shortcut? Buying coleslaw mix or shredding your cabbage early and storing it in a plastic bag can save you time.

This handy shredder is a real time saver for me (not to mention avoiding shredding your knuckles) and it’s affordable.  If, by any chance you can’t find cumin at your grocery store, you can order it or just about any other spice from Amazon here.

As written, the recipe is bold and spicy. If you prefer a milder version, simply reduce the chili powder. The spice level leaves a definite tingle and burn on my taste buds!

To keep the net carbs under 10, I adjusted the amounts of corn and beans, but if you have more carbs to spare, feel free to add extra.

For maximum freshness, use real lime juice—it tastes much better than the bottled variety. Need a juicer? Some electric ones are comparable in price to manual ones.

Check out this one. 

Here’s a little tip. If your lime or orange is too fresh and it feels really firm, roll it in your hands or on the counter until you break down the fruit inside so you can get as much juice as you can from it.

Hey there! Just a heads-up—some links on this blog are Amazon affiliate links. If you make a purchase through them, I earn a small commission (at no extra cost to you!). It’s like sharing a secret recipe for success—thank you for helping me keep cooking up delicious low-carb creations!

Zesty Fiesta Salad

Recipe adapted for low carb from a recipe on AllRecipes.com

INGREDIENTS
1 (16 oz) bag cabbage coleslaw mix or shredded cabbage
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red onion, diced
1 jalapeno, deseeded and finely chopped
2/3 cup frozen corn, thawed
2/3 cup black beans, drained and rinsed
1/4 cup green onions, chopped
⅓ cup fresh cilantro, chopped (optional)

DRESSING
3/4 sour cream
1/4 cup water
juice of 1 lime
2 teaspoons chili powder
1/2 teaspoons salt
1 teaspoons paprika
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons cilantro, minced
1/4 cup Mexican blend Cheese or Coteja Cheese (optional)
1 Avocado diced (optional)

PREPARATION
Prepare all ingredients before your start. Chop the peppers, onion, green onion, jalapeno, cilantro, and cabbage, if needed. Drain and rinse the beans to get the juice around them off.

In a large bowl, add all the salad ingredients and toss or stir them together to distribute them as evenly as possible through the cabbage.

In a small bowl, mix the dressing ingredients, except the minced cilantro, until smooth. Add water 1 tablespoon at a time if dressing is too thick. It should be about the consistency of a thick gravy–easy to mix in the bowl, but not runny.

Pour dressing over salad and toss until it is mixed into the salad well.

Place in the refrigerator until ready to serve and allow at least 30 minutes for the flavors to blend together. Peppers develop more flavor as they sit. Sprinkle cheese and cilantro leaves over the top when you serve this.

Makes 8 servings.

Nutrition Information (not including optional ingredients):
Calories: 106 Fat: 3.9 g Sodium: 391 g Carbohydrates: 14 g Fiber:4.21 g Protein: 3.6 g Sugar: 3.5 g Net Carbs: 9.8 g

Other recipes that you might like for your celebration:

 

Zucchini Taco Boat                            Taco Lasagna

   

Spaghetti Squash Tamale Pie    Spicy Cod with Chorizo

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

How do you celebrate Cinco de Mayo? What is your favorite margarita? (I love a peach one.)