Spanish Slaw Food

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10 TRADITIONAL SPANISH SALADS



10 Traditional Spanish Salads image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Spanish Mixed Green Salad (Ensalada Mixta)
Spanish Potato Salad (Ensaladilla Rusa)
Spanish Bean and Red Pepper Salad
Spanish Summer Salad
Asadillo Manchego (Roasted Red Pepper and Tomato Salad)
Trampo
Xato
Spanish Prawn and Broccoli Salad
Spanish Chickpea Salad
Spanish Pasta Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Spanish salad in 30 minutes or less!

Nutrition Facts :

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

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

SPANISH SLAW



Spanish Slaw image

Colorful and tangy, this coleslaw adds some zip to an ordinary meal. Try it and see if it doesn't perk up your next meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

3 cups shredded cabbage
1/4 cup chopped green pepper
1/3 cup vinegar
3 tablespoons vegetable oil
4 teaspoons sugar
1 tablespoon diced pimientos
1 teaspoon grated onion
1 teaspoon celery salt
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a bowl, combine cabbage and green pepper. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over cabbage mixture just before serving; toss to coat. Serve with a slotted spoon.

Nutrition Facts :

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

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

LUBY'S CAFETERIA'S SPANISH COLE SLAW



Luby's Cafeteria's Spanish Cole Slaw image

This recipe comes from the Luby's Cafeteria 50th Anniversary Cookbook. The crisp colors and tangy dill dressing make this one-of-a-kind slaw a hit! --Note-- refrigeration time is noted as cooking time (2 hours).

Provided by Kim D.

Categories     Vegetable

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 14

1 medium green cabbage, shredded (about 2 pounds)
1 cup thinly sliced dill pickle
1/2 cup short thin strips green bell pepper
1/4 cup coarsley chopped fresh parsley
1/4 cup thinly sliced green onions with top
1/3 cup shredded carrot
1 tablespoon finely chopped red bell peppers or 1 tablespoon pimentos
1/2 cup water
1/3 cup pickle juice (juice from jar of pickles)
1/4 cup vinegar
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon pepper

Steps:

  • In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
  • For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
  • Whisk until well blended.
  • Pour dressing over cabbage mixture and toss lightly to coat evenly.
  • Cover and refrigerate at least 2 hours, tossing lightly serveral times.
  • ~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core.
  • Cut crosswise into 1/8-inch slices into 2-inch lengths.

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