Latin Slaw Recipes

MEXICAN SLAW WITH CILANTRO AND LIME

Mexican Slaw with Cilantro and Lime image

Mexican Slaw with jalapeño and lime- perfect for tacos or a vegan side to your Mexican Feast. Fast and easy and Vegan!

Provided by Sylvia Fountaine | Feasting at Home

Categories salad

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound thinly sliced or shredded cabbage ( 1/2 a large head, 4-5 cups shredded - purple is pretty, or green or use a mix)
¼ cup very thinly sliced red onion, more to taste ( or sub 1/2 cup green onion)
1 cup chopped cilantro ( packed, thin stems ok!)
¼ -½ - one whole jalapeño, finely chopped, more to taste
1 tablespoon lime zest
¼ cup fresh lime juice, more to taste
2 tablespoons olive oil
½ teaspoon kosher salt, more to taste
1 teaspoon cumin
1/2 teaspoon coriander
pepper to taste

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.

Nutrition Facts : Calories 108 calories, Sugar 5.2 g, Sodium 189.3 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 11.6 g, Fiber 3.1 g, Protein 2.1 g, Cholesterol 0 mg

EASY MEXICAN COLESLAW

Easy Mexican Coleslaw image

This super simple, fresh tasting Mexican flavored coleslaw is perfect for picnics, BBQs and potlucks as it doesn't contain any mayo and takes just a few minutes to toss together.

Provided by Heidi

Categories Side Dish

Time 35m

Number Of Ingredients 12

Ingredients

1 14-ounce package prepared coleslaw mix
1/4 small red onion (, thinly sliced)
1/4 cup cilantro leaves (, chopped)
1/3 cup canola oil
2 limes (, juiced (about 1/4 cup))
3 cloves garlic (, pressed)
2 tablespoons honey
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground coriander
6 dashes hot sauce
kosher salt and freshly ground black pepper

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.

Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Sodium 22 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving

LATIN SLAW

Latin Slaw image

Give your next batch of coleslaw a flavor boost with a few Latin-inspired ingredients, including lime juice, corn and serrano chiles.

Provided by My Food and Family

Categories Peppers

Time 20m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 9

Ingredients

1/2 cup KRAFT Real Mayo
1/4 cup lime juice
1 tsp. hot pepper sauce
1/4 tsp. salt
1 cup canned whole kernel corn, drained
2 cups each: shredded green and red cabbage
2 serrano chiles, seeded, minced
8 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup sliced green onions

Steps:

Combine mayo, lime juice, hot pepper sauce and salt; set aside.
Cook corn in large skillet on medium-high heat until golden brown, stirring frequently. Place in large bowl.
Add cabbage, chiles, bacon and onions; mix lightly. Stir in mayo mixture. Serve immediately or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

LATIN COLE SLAW

Latin Cole Slaw image

A slaw with a different taste from the normal mayo-based slaws. We make this one a lot during the summer or when having a latin themed dinner. Preparation does not include refrigeration time of an hour or so.

Provided by Sassy in da South

Categories Low Protein

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup cilantro, finely chopped
1 red bell pepper
1/2 cup olive oil
4 lemons, juice of
1 dash salt
1 large cabbage, shredded
1 cup chopped tomato

Steps:

Place the cilantro, red pepper, olive oil, lemon juice, and salt in a food processor, and process until cilantro and pepper are finely chopped.
In a large bowl, gently toss the cilantro mixture, cabbage, and tomatoes. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 136.8, Fat 11, SaturatedFat 1.5, Sodium 40.2, Carbohydrate 10.1, Fiber 3.4, Sugar 5.9, Protein 2.2

MEXICAN COLESLAW

Mexican Coleslaw image

I took the recipe from Cooking Light and tweaked it a little. The first time I made it by the recipe it was too tart and not spicy enough so the following is what I finally came up with.

Provided by Kay C.

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 head cabbage, thinly sliced
1 large maui onion, thinly sliced
1/2 bunch cilantro, chopped
1/3 cup lime juice
5 teaspoons light extra virgin olive oil
3/4 teaspoon sea salt
1 tablespoon sugar or 1 tablespoon sugar substitute
4 jalapenos, seeded and thinly sliced

Steps:

Combine the cabbage, onion, cilantro and jalapeños in a salad bowl and set aside.
Combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately.
I do not like this dish as a leftover, it loses it's crispness and clean taste.

Nutrition Facts : Calories 57.8, Fat 2.9, SaturatedFat 0.4, Sodium 230.3, Carbohydrate 8, Fiber 2, Sugar 4.7, Protein 1.1

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