Mexican Cabbage Saladtaco Filling Food
MEXICAN CABBAGE SALAD
Need to add a little crunch and brightness to your tacos? This Mexican Cabbage Salad is rich in phytonutrients and ingredients with known anti-inflammatory properties, plus it keeps in the fridge for over a week thanks to a mix of hardy (and inexpensive) vegetables.
Provided by Gino García
Number Of Ingredients 1
Steps:
- Whisk lime juice, oregano, and salt in a small bowl until salt is dissolved.
- In a large bowl, combine cabbage and carrot. Add lime juice mixture, combine with vegetables, and let sit for 15 minutes. (The salad will taste more flavorful and seasoned the longer the vegetables sit in the lime juice and salt mixture.)
- Taste for seasoning, and use as a condiment for tacos, roast meats, or to add crunch to leafy green salads. Salad can be kept in an air-tight container for up to two weeks.
Nutrition Facts : Calories 178
MEXICAN CABBAGE SALAD
This super fresh Mexican cabbage salad is perfect for your taco night. Crispy, tangy, and lemony, this slaw is also healthy!
Provided by Maricruz
Categories side dish
Time 25m
Number Of Ingredients 6
Steps:
- In a large bowl place cabbage, carrots and onions.
- Add lime juice, oregano, and salt.
- Toss for one or two minutes until the salad is coated with lime juice.
- Adjust salt to taste and allow to rest for 15 minutes before serving.
Nutrition Facts : Calories 61 kcal, Carbohydrate 15 g, Protein 2 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 621 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 0.14 g, ServingSize 1 serving
MEXICAN CABBAGE SALAD/TACO FILLING
John Broening in the Denver Post. Mild (if you wish), low fat, nice change from raw cabbage with mayo or vinegar and oil. Add it as a garnish to soups, tacos, and enchiladas, or eat it as a side. Don't use softer cabbages, it's best made with sturdy white cabbage. Add some black beans to make a vegan taco filling. This salad will NOT keep well more than a couple of hours.
Provided by zeldaz51
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine all ingredients. Allow the mixture to sit, refrigerated, for at least 20 minutes and no more than 3 hours.
Nutrition Facts : Calories 126.2, Fat 0.6, SaturatedFat 0.1, Sodium 190.7, Carbohydrate 27.1, Fiber 7.7, Sugar 11.5, Protein 6.3
MEXICAN SKILLET CABBAGE
Make and share this Mexican Skillet Cabbage recipe from Food.com.
Provided by Lacy S.
Categories Low Protein
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon in a large skillet.
- When bacon is crisp remove from pan, crumble, and set aside.
- Add garlic to skillet and sauté for 1 minute or until aromatic.
- Add cabbage to the skillet and stir to coat in bacon drippings and garlic.
- Add Rotel, reserved crumbled bacon, salt and pepper and stir to combine.
- Simmer over low to med heat until cabbage is soft, about 20-30 minutes.
Nutrition Facts : Calories 69.2, Fat 2.8, SaturatedFat 0.9, Cholesterol 3.9, Sodium 465.7, Carbohydrate 10.2, Fiber 2.6, Sugar 4.1, Protein 3
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