Pico De Gallo Coleslaw Recipes

PICO DE GALLO

Steps:

• In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

COLE SLAW WITH PICO DE GALLO

Steps:

• Mix the first 5 ingredients together in a bowl.
• In another bowl, add your cole slaw. Add just enough of the vinegarette to coat the slaw.
• Next add1/2 cup of the pico de gallo and toss.
• Add seasoning if desired .
• Refrigerate until ready to serve. Garnish with cilantro.

PICO DE GALLO

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

PICO DE GALLO COLESLAW

Steps:

• 1. Empty cabbage and carrot coleslaw mix into a big bowl. Fresh would taste great; I use the bagged one sometimes to save on time....
• 2. Finely dice the red onion, jalapeno (leave out seeds) and bell pepper and add to coleslaw. Mix to incorporate.
• 3. Now add your mayonnaise and mix well. Don't add mayo at the end because if you mix the slaw harshly (as you need to to mix in the mayo), the tender ingredients like tomato and avocado will be smushed and smashed and the salad will come out like a paste.
• 4. After mayo is in, now dice tomato and add it in along with the chopped cilantro, and mix gentley.
• 5. Dice avocado, add it in, and also juice the lime into the salad; mix gentley.
• 6. If you are using fresh pineapple, finely dice it and add it in. If you are using canned, drain juice out from the chunks, dice them up smaller, add in. Mix gentley!
• 7. At this point, salt and pepper it to taste. Refridgerate for at least 2 hours before serving. Garnish top with lime and diced avocado.