Spicy Mexican Cabbage Slaw Food

SPICY CURTIDO (PICKLED CABBAGE SLAW)

Steps:

• Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno. Grate the carrot.
• Combine the remaining ingredients in a bowl: 1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt (Kosher or sea salt).
• Add the liquid mixture to the veggies and combine well. Crush the cabbage a bit so that it will fit into the jars.
• Fill two pint-sized Mason jars with the veggies and top with the brine.
• Seal well and let pickle overnight in the fridge.

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Steps:

• For the dressing: Place all ingredients in a blender and blend until smooth.
• For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

TANGY CABBAGE SLAW

Steps:

• Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
• Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

RED CABBAGE & PICKLED CHILLI SLAW

Steps:

• Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
• Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.

CREAMY & SPICY CHIPOTLE COLESLAW

Steps:

• In a small bowl combine mayonnaise, chipotle pepper, adobo sauce, rice vinegar, sugar and salt. Stir well.
• In a large mixing bowl, add shredded cabbage, carrot, chopped green onion, cilantro, and dressing. Stir to incorporate the sauce.
• Cover and refrigerate for 15 minutes before serving.

CURTIDO (SALVADORAN SPICY SLAW)

Steps:

• Whisk together water, vinegar, salt, oregano, and crushed red pepper together in a large bowl. Add cabbage, carrot and green onions; toss to combine and coat evenly. Let stand 30 minutes.
• Toss curtido again and serve as a fresh slaw or pile into a clean canning jar. Pack down in jar with a muddler or other blunt tool so that liquid is even or above the slaw. Cover and let stand at room temperature 24 hours. Serve or refrigerate for up to one week.

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW

Steps:

• In a small bowl, mix salsa and mayonnaise; set aside.
• In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
• Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
• In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
• To assemble, place 2 corn tortillas each on 4 individual plates.
• Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.

SPICY MEXICAN COLESLAW

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

Steps:

• Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.
• In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.
• Add mayonnaise mixture and stir to combine.
• Cover and chill for at least 30 minutes.
• Sprinkle with pepitas just before serving.

SIMPLE MEXICAN COLESLAW

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.

SPICY CABBAGE AND CORN SLAW

Steps:

• Toss together the corn, coleslaw, and jalapeno peppers. In another bowl stir together the remaining ingredients.
• Toss the veggies and dressing together. Refrigerate until ready to serve.

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

Steps:

• Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
• Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
• Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
• This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.

SPICY SOUTHWESTERN SLAW

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.

MEXICAN COLESLAW

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.

SPICY CABBAGE SLAW

Steps:

• Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.

STEWED CABBAGE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
• Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

CABBAGE SALAD ( MEXICAN COLESLAW )

Steps:

• Combine all ingredients; toss well.