Simple Mexican Coleslaw Food

SIMPLE MEXICAN COLESLAW

Simple Mexican Coleslaw image

Great twist to a BBQ classic!

Provided by 5ft5qt

Categories Salad Coleslaw Recipes No Mayo

Time 20m

Yield 8

Number Of Ingredients 6

Ingredients

6 cups very thinly sliced green cabbage
1 ½ cups grated carrots
¼ cup rice vinegar
2 tablespoons extra-virgin olive oil
⅓ cup chopped cilantro
¼ teaspoon salt

Steps:

Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.

Nutrition Facts : Calories 52.4 calories, Carbohydrate 5.1 g, Fat 3.5 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 97.2 mg, Sugar 2.7 g

SIMPLE MEXICAN COLESLAW

Simple Mexican Coleslaw image

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

Ingredients

4-5 cups very thinly sliced green cabbage OR a bag of pre-shredded mixed cabbage
1 1/2 cups peeled and grated carrots
1/3 cup chopped cilantro
1/3 cup lime juice
1/2 teaspoon ground cumin
1 teaspoon honey
2 cloves garlic minced
sprinkle of salt and pepper
1/2 cup olive oil

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

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

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

MEXICAN COLESLAW

Mexican Coleslaw image

This is a simple cabbage salad that goes well with any summer meal. I typically serve this with pollo asado tacos (see my recipe for Pollo Asado), and it goes especially well with fish tacos. Sometimes, I use it ON my fish tacos! You can adjust the cilantro to your taste, I know I have many friends that say they don't eat it, but love this salad when I cut back on the cilantro a little bit. Also, adjust the amount of lime juice to your taste, as limes vary greatly in their acidity. To make this extra colorful, you can add 1/2 cup of shredded carrot or 1/4 cup of finely diced red bell pepper. Buen provecho!

Provided by Jostlori

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 head cabbage, shredded
1/2 cup cilantro, minced
3 green onions, sliced thinly (white and green parts)
3 tablespoons olive oil, extra-virgin
2 tablespoons lime juice, freshly squeezed
1 garlic clove, VERY finely minced
1/4 teaspoon pepper
1/2 teaspoon salt

Steps:

In a large serving bowl, combine cabbage, cilantro and green onion. If using carrot or bell pepper, add it too.
In a small bowl, combine the olive oil, lime juice, garlic, salt and pepper. Adjust seasoning. If preparing in advance, stop here and refrigerate both bowls until serving time.
Right before serving, stir the dressing then add it to cabbage mix and toss well to coat. Serve immediately or it will wilt.

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