Mexican Coleslaw
"I took the recipe from Cooking Light and tweaked it a little. The first time I made it by the recipe it was too tart and not spicy enough so the following is what I finally came up with."
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1⁄2 head cabbage, thinly sliced
- 1 large maui onion, thinly sliced
- 1⁄2 bunch cilantro, chopped
- 1⁄3 cup lime juice
- 5 teaspoons light extra virgin olive oil
- 3⁄4 teaspoon sea salt
- 1 tablespoon sugar or 1 tablespoon sugar substitute
- 4 jalapenos, seeded and thinly sliced
directions
- 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.
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Reviews
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This was a great accompaniment to the quesadillas I served it with. I did make a change due to the quality of the limes that I bought to make this recipe - they were very dry so I used the juice of a lemon to bring up the quantity of juice I needed. I also used a vadalia onion instead of the maui. We all enjoyed this recipe and it will be on rotation with my Mexican dishes. Thanks for posting a new favourite. -
Excellent as is!!! Thanks for posting :O) -
My BFF made this at a party she hosted tonight and it was very tasty. Next time I might add just a smidge more lime -- because I love it. I have heard this is fabulous on a soft shell with grilled tilapia pieces as a fish taco. -
This was perfect served with tamales and avocado slices. I made a few changes so I could use what I had on hand. I used grape seed oil instead of olive oil and pickled jalapenos instead of fresh. I also used slaw that had shredded carrots in it. Gave it a nice color. I omitted the onion. -
This coleslaw is tangy with a bite and incredibly delicious. I make Baracoa tacos, pile this on instead of lettuce, and top with sliced radishes and Queso Fresco crumbles. So good!
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Tweaks
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This was perfect served with tamales and avocado slices. I made a few changes so I could use what I had on hand. I used grape seed oil instead of olive oil and pickled jalapenos instead of fresh. I also used slaw that had shredded carrots in it. Gave it a nice color. I omitted the onion.
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The only kind of coleslaw my hubby will eat! I've made this for several family reunions/dinners and it got rave reviews. We like super-spicy food, so I usually use a yellow onion instead of a sweet onion. I also usually add a bit of ground cumin to the dressing. We don't mind eating this dish leftover the next day, but one day is our limit. When I make this ahead-of-time for reunions, I just keep the shredded veggies separate from the dressing and toss it all together at our destination, just before meal time.
RECIPE SUBMITTED BY
I live in the country, I am a personal chef and I also do catering, my favorite cookbook is anything written by Giada De Laurintis or Ina Garten...food is my passion and baseball especially when my grandsons are playing..my pet peeves are more than 20 items in your basket at the 20 item express...cooking and grandsons this is my life and I love it....
