Mexican Cabbage Slaw Recipes

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PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)



Pico de Gallo with Cabbage (Mexican Coleslaw) image

It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.

Provided by mommy

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h20m

Yield 10

Number Of Ingredients 11

1 head cabbage, shredded
5 Roma (plum) tomatoes, diced
¼ red onion, diced, or more to taste
¼ cup pickled jalapeno slices, diced and juice reserved
¼ cup chopped fresh cilantro, or to taste
7 tablespoons lime juice
3 tablespoons red wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g

SPICY MEXICAN CABBAGE SLAW



Spicy Mexican Cabbage Slaw image

Chipotle chile and cumin liven up crunchy coleslaw. Assemble it in 20 minutes, then chill to blend the flavors.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 10

1/2 cup mayonnaise or salad dressing
1 chipotle chile in adobo sauce (from 11-oz can), chopped
1 tablespoon lime juice
2 teaspoons sugar
1/4 teaspoon ground cumin
3 cups coleslaw mix (from 16-oz bag)
1 chayote squash, unpeeled, cut into 2x1/8x1/8-inch strips (1 1/2 cups)
1/2 cup julienne (matchstick-cut) red bell pepper strips (2x1/8x1/8 inch)
1/4 cup very thin short red onion strips
1/4 cup chopped fresh cilantro

Steps:

  • In small bowl, mix dressing ingredients.
  • In large bowl, mix salad ingredients. Add dressing; toss to coat. Cover and refrigerate at least 1 hour before serving to blend flavors.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 4 g, TransFat 0 g

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