Hot Slaw Mexican Style Recipes

MEXICAN SLAW WITH CILANTRO AND LIME

Steps:

• Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option. See notes for adding other veggies.
• Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
• Toss well. Taste and adjust salt and lime to your liking. Add extra jalapeno if you like.
• Keep in the fridge until ready to serve.

SPICY CURTIDO (PICKLED CABBAGE SLAW)

Steps:

• Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno. Grate the carrot.
• Combine the remaining ingredients in a bowl: 1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt (Kosher or sea salt).
• Add the liquid mixture to the veggies and combine well. Crush the cabbage a bit so that it will fit into the jars.
• Fill two pint-sized Mason jars with the veggies and top with the brine.
• Seal well and let pickle overnight in the fridge.

EASY MEXICAN COLESLAW

Steps:

• In a large bowl, toss the colelsaw mix with the sliced onion and chopped cilantro. In a small bowl or jar with a fitted lid, mix the canola oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground pepper. Pour over the coleslaw mixture and toss. Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.

MEXICAN STYLE SLAW

Steps:

• Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, chile, salt and pepper in a medium bowl.
• Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold.

ABSOLUTELY BEST HOT SLAW RECIPE

Steps:

• Fully cook bacon.
• While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
• Put hot chopped bacon in a strainer on a bowl to catch excess grease.
• Repeat until all bacon is chopped.
• Set bacon bits aside.
• Start with a Gallon container with a large mouth.
• Add sugar, vinegar, water, oil, salt, garlic.
• Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
• Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
• Fill salad bowls with shredded cabbage.
• Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
• Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
• Enjoy!