Southwest Cabbage Slaw Food

SPICY SOUTHWESTERN SLAW

Spicy Southwestern Slaw image

Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.

Provided by DEBNJAMES

Categories Salad Coleslaw Recipes No Mayo

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

3 cups shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 tablespoon chopped fresh cilantro
½ cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 teaspoon cayenne pepper
salt and pepper to taste

Steps:

In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g

SOUTHWESTERN SLAW

Southwestern Slaw image

Categories Onion Side Picnic Vegetarian Backyard BBQ Healthy Cabbage Jalapeño Potluck Fat Free Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños
2 tsp chopped cilantro
Salt, to taste

Steps:

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

RED CABBAGE SLAW

Red Cabbage Slaw image

Provided by Sunny Anderson

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2-inch chunks
2 small carrots, grated
1 small red onion, chopped
1 cup golden raisins

Steps:

In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

SOUTHWESTERN SLAW

Southwestern Slaw image

Provided by Ellie Krieger

Categories side-dish

Time 15m

Yield 10 cups, 12 servings

Number Of Ingredients 8

Ingredients

1 medium jicama, sliced into thin strips (about 3 cups)
1/4 head red cabbage, thinly sliced (about 5 cups)
1 red onion, thinly sliced (about 1 cup)
1/2 cup fresh cilantro leaves, chopped
1/4 cup mayonnaise
1/2 cup lowfat buttermilk
1 tablespoon lime juice
Salt and pepper

Steps:

In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

SOUTHWESTERN COLESLAW

Southwestern Coleslaw image

From the Star Tribune (Minneapolis), June 16, 2011 - I plan to try this at our summer party in July. My husband, who normally does NOT like coleslaw, thinks it sounds tasty.

Provided by Janet Musgrove

Categories Vegetable

Time 20m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) bag coleslaw mix (cabbage and carrots)
1 cup canned black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 medium tomatoes, seeded and diced
1/2 medium red onion, diced
1 jalapeno, seeded and finely diced
1 avocado, pitted, peeled and diced
1/2 cup fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
1/2 teaspoon ground cumin

Steps:

Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.
Whisk together lime juice, vinegar, olive oil, and cumin in small bowl. Pour over coleslaw and toss gently.
Serve immediately or refrigerate for a few hours until chilled through.
NOTES/SUGGESTIONS from article. If convenient, shred your own cabbage and carrots.
Use only fresh lime juice. One lime yields 1-2 T unstrained juice. For the 1/2 cup, figure 4 to 8 limes, depending on size and juiciness.
To serve, sprinkle with crushed baked tortilla chips right before serving or serve with grilled, sliced chicken in a tortilla wrap.
Only 16 calories per cup, so says the article!

SOUTHWESTERN COLE SLAW

Southwestern Cole Slaw image

Adapted from The Culinary Institute of America: Grilling Cookbook, this goes great over Baja Fish Tacos, to top a hamburger, tofu burger or fish sandwich!

Provided by Sharon123

Categories Greens

Time 10m

Yield 8 toppings, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups green cabbage, finely shredded
2 teaspoons lime juice
2 teaspoons honey
2 tablespoons red onions, minced
2 teaspoons jalapenos, minced (more or less to taste)
2 teaspoons chopped cilantro
salt, to taste

Steps:

Combine all the ingredients, tossing to mix.
Let the mixture marinate at least 30 minutes and up to 8 hours before serving. Enjoy!

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