SIMPLE MEXICAN COLESLAW
Easy and fast Mexican coleslaw, a powerhouse of healthy vegetables! (that also happens to taste delicious!)
Provided by Karlynn Johnston
Categories Salad
Time 5m
Number Of Ingredients 9
Steps:
- Toss together the salad ingredients in a large bowl; set aside.
- Combine the dressing ingredients together blend with a handblender. You can also just shake them together, but use 1/2 tsp garlic powder instead of cloves.
- Toss together all of the ingredients in the large bowl until the salad is completely covered in dressing. Serve and enjoy.
- This salad is even better when marinated overnight in the fridge before serving.
Nutrition Facts : Calories 193 kcal, Carbohydrate 8 g, Protein 1 g, Fat 18 g, SaturatedFat 2 g, Sodium 32 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY MEXICAN COLESLAW
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
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
SPICY MEXICAN COLESLAW
This is ideal picnic food since it has no mayo in it. You can use more or less hot pepper depending on how hot you like it/can take it.
Provided by Mirj2338
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all salad ingredients and mix well.
- Combine all dressing ingredients and toss well with salad ingredients.
- Refrigerate until ready to serve.
- This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.
MEXICAN COLESLAW
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
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
JALAPENO COLESLAW
This light and spicy new twist on an old favorite has no added fat. Allow several hours for marinating or make the salad a day ahead and refrigerate it. Hot and sweet, this slaw is perfect for picnics;serve alongside sandwiches, burgers, or grilled chicken.
Provided by MarBear
Categories Salad Dressings
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine cabbage,tomatoes,green onions,jalapenos,vinger,honey and salt in serving bowl;mix well. Cover and chill at least 2 hours before serving.
- Stir well immediately before serving.
- Note:jalapeno peppers can sting and irritate the skin;wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handeling peppers.
- For a milder coleslaw,discard the seeds and veins when chopping the jajapenos, because this is where much of the heat of the pepper is stored.
Nutrition Facts : Calories 96.6, Fat 0.3, SaturatedFat 0.1, Sodium 608.4, Carbohydrate 23.4, Fiber 4, Sugar 19.1, Protein 2.6
KAREN'S MEXICAN COLESLAW
Number Of Ingredients 8
Steps:
- In a large bowl, combine all veggies. In small bowl, whisk remaining ingredients and season with s and p. Drizzle over cabbage mixture and toss well to coat.
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