Spicy Mexican Coleslaw Food

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.

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.

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:

• 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.

SPICY COLESLAW

Steps:

• Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.

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.

SWEET AND SPICY COLESLAW

Steps:

• Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
• In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

SPICY COLESLAW

Steps:

• In a large bowl, combine cabbage, cucumber, tomato, green pepper and green onions; set aside. In a small bowl, combine remaining ingredients; mix well. Pour over cabbage mixture and toss gently. Cover and chill for 2 hours; stir before serving.

SPICY COLESLAW

Steps:

• In a large bowl, combine cabbages, red and yellow peppers and carrot until well blended.
• Process remaining ingredients in a blender until smooth and adjust seasoning.
• Pour dressing over vegetables and toss to combine.
• Recheck seasoning and serve.