Mexican Slaw Recipes

SIMPLE MEXICAN COLESLAW

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.

MEXICAN STREET CORN SLAW

Steps:

• Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Add the corn and jalapeños and cook until they begin to char, 5-7 minutes. Mix the dressing ingredients together in a small bowl.
• Finish the slaw: Add all the slaw ingredients to a large bowl with the corn mixture, and dressing. Toss well and serve.

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.

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.

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.

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.

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.

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.

MEXICAN COLESLAW

Steps:

• In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
• In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.
• Add mayo mixture to coleslaw mixture and stir to combine.