Spanish Slaw Recipes

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.

SPINACH SLAW

Steps:

• In a large bowl, toss lettuce, spinach and cabbage; cover and refrigerate. In a small bowl, combine remaining ingredients; cover and refrigerate. Just before serving, pour dressing over the salad and toss to coat.

LUBY'S CAFETERIA'S SPANISH COLE SLAW

Steps:

• In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
• For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
• Whisk until well blended.
• Pour dressing over cabbage mixture and toss lightly to coat evenly.
• Cover and refrigerate at least 2 hours, tossing lightly serveral times.
• ~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core.
• Cut crosswise into 1/8-inch slices into 2-inch lengths.

MEXICAN STYLE SLAW

Steps:

• Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, chile, salt and pepper in a medium bowl.
• Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold.

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.