Mexican Red Cabbage Salad Recipes

MEXICAN SLAW WITH CILANTRO AND LIME

Steps:

• Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option. See notes for adding other veggies.
• Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
• Toss well. Taste and adjust salt and lime to your liking. Add extra jalapeno if you like.
• Keep in the fridge until ready to serve.

PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)

Steps:

• Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

RED CABBAGE SALAD II

Steps:

• In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

EASY MEXICAN COLESLAW

Steps:

• In a large bowl, toss the colelsaw mix with the sliced onion and chopped cilantro. In a small bowl or jar with a fitted lid, mix the canola oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground pepper. Pour over the coleslaw mixture and toss. Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.

RED CABBAGE SALAD RECIPE WITH HONEY LIME DRESSING

Steps:

• In a large bowl, whisk together dressing ingredients. Taste dressing and add salt and pepper to taste.
• Add cabbage, bell pepper, oranges, and cilantro to the dressing.
• Toss to combine. Best served immediately. Still tastes good the following day - but everything will be purple.

MEXICAN SKILLET CABBAGE

Steps:

• Fry bacon in a large skillet.
• When bacon is crisp remove from pan, crumble, and set aside.
• Add garlic to skillet and sauté for 1 minute or until aromatic.
• Add cabbage to the skillet and stir to coat in bacon drippings and garlic.
• Add Rotel, reserved crumbled bacon, salt and pepper and stir to combine.
• Simmer over low to med heat until cabbage is soft, about 20-30 minutes.

MEXICAN RED CABBAGE SALAD

Steps:

• Thinly slice the red cabbage (Should make around 4 cups) and add to a mixing bowl.
• Thinly slice the scallions and add to the bowl with cabbage.
• Add the lime juice to the cabbage, then add olive oil and remaining ingredients. Mix well and serve.
• Soy Nuts can be substituted for the Pepitas (roasted pumpkin seeds).

10 CABBAGE SALADS WITH PLENTY OF CRUNCH

Steps:

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