Cilantro Chile Slaw Recipes

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CILANTRO SLAW



Cilantro Slaw image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 10

1 head green cabbage, sliced thin
1 head purple cabbage, sliced thin
2 cups whole milk, plus more for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups fresh cilantro leaves, barely chopped

Steps:

  • Combine the shredded cabbage in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine.
  • Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving.

FISH TACOS WITH HONEY-CUMIN CILANTRO SLAW AND CHIPOTLE MAYO



Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo image

I loved a local chain restaurant's fish tacos so much, that I had to try to duplicate them. They combine flour tortillas filled with breaded, fried tilapia, layered with chipotle mayo, topped with napa cabbage, dressed with honey-cumin sauce, and served with pico de gallo, sour cream, chips and salsa. You'll find them very refreshing and packed full of flavor!

Provided by SCAREY76

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h40m

Yield 4

Number Of Ingredients 19

1 pound tilapia fillets, cut into chunks
½ cup fresh lime juice
⅓ cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin
½ cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
¼ teaspoon salt
⅛ teaspoon cayenne pepper
⅓ cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying
2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
8 (7 inch) flour tortillas, warmed

Steps:

  • Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
  • Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
  • To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
  • To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
  • To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
  • Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
  • Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

Nutrition Facts : Calories 984.3 calories, Carbohydrate 117.5 g, Cholesterol 137.4 mg, Fat 44.4 g, Fiber 5 g, Protein 42.2 g, SaturatedFat 7.8 g, Sodium 1153.8 mg, Sugar 10.1 g

CARROT, CILANTRO, AND CHILE SLAW



Carrot, Cilantro, and Chile Slaw image

Using a combination of red, white, and yellow carrots will make this slaw even more striking.

Provided by Bon Appétit Test Kitchen

Categories     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Graduation     Carrot     Summer     Healthy     Vegan     Raw     Jalapeño     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)
2 tablespoons vegetable oil or grapeseed oil
1 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoons kosher salt plus more for seasoning
2 jalapeños, stemmed, seeded, minced
1/2 cup (loosely packed) fresh cilantro leaves
3/4 teaspoon ground coriander
Freshly ground black pepper

Steps:

  • Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally. Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper.

CILANTRO-LIME COLESLAW



Cilantro-Lime Coleslaw image

This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.

Provided by Mom

Categories     Salad     Coleslaw Recipes     With Mayo

Time 25m

Yield 7

Number Of Ingredients 10

¾ cup mayonnaise
1 lime, zested
2 teaspoons fresh lime juice
½ teaspoon rice vinegar
2 cloves garlic, minced
2 teaspoons sweet chili sauce
2 teaspoons white sugar
3 tablespoons finely chopped fresh cilantro
¼ red onion, finely diced, or more to taste
4 cups shredded green cabbage, or more to taste

Steps:

  • Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 5.6 g, Cholesterol 9 mg, Fat 18.8 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 2.8 g, Sodium 163.9 mg, Sugar 3.1 g

CREAMY CILANTRO-LIME SLAW



Creamy Cilantro-Lime Slaw image

Provided by Rick Rodgers

Categories     Side     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Mayonnaise     Summer     Grill     Grill/Barbecue     Cabbage     Potluck     Sour Cream     Lime Juice     Green Onion/Scallion     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice
1 1/2 teaspoons finely grated lime peel
1 serrano chile, seeded, minced
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
4 green onions, minced (about 1/4 cup)

Steps:

  • Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

CILANTRO-LIME COLESLAW



Cilantro-Lime Coleslaw image

This Cilantro-Lime Slaw is the perfect example of a simple and enjoyable real food recipe. The simple combination of fresh coleslaw ingredients (cabbage, green onions, carrots, and cilantro) are combined with a dressing that takes less than 60 seconds to make.

Provided by Kristin Marr

Categories     Side Dish

Time 15m

Number Of Ingredients 11

1 1/2 cups shredded green cabbage (I use a mandolin to shred the cabbage, or you can use just one type)
1 1/2 cups shredded purple cabbage
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/2 cup sliced green onions
1/4 cup extra virgin olive oil
1 lime (juiced)
1 TB honey
1 garlic clove (minced)
1/4 tsp red pepper flakes (optional)
1/8 tsp salt (or more to taste)

Steps:

  • In a large bowl, combine the coleslaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.
  • In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt. Pour as much dressing over the coleslaw as desired. The dressing is also delicious over a salad if you have have leftovers.
  • Toss the coleslaw and dressing together. Serve the coleslaw over tacos, on sandwiches (a barbecue chicken sandwich is divine with this coleslaw), or serve as a side salad. The coleslaw may be prepped in advance and refrigerated, or used immediately after preparation.

Nutrition Facts : Calories 235 kcal, Carbohydrate 19 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 152 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

CILANTRO CHILE SLAW



Cilantro Chile Slaw image

Provided by Food Network

Number Of Ingredients 10

4 1/2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 cup diced roasted, seeded and peeled Anaheim chilies
2 cups diced scallions
2 tomatoes diced
1 1/2 cups cilantro leaves
4 ounces fresh lime juice
3 tablespoons fresh crushed garlic
1/2 cup mayonnaise
Salt and freshly ground pepper

Steps:

  • Toss the 2 cabbages, chilies, scallions and tomatoes together. Puree the cilantro leaves with the lime juice and garlic, add the mayonnaise to blend together. Pour that dressing over the slaw, mixing well and season with salt and pepper.

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