Easy Mexican Coleslaw Recipes

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.

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.

Steps:

• 1. In small bowl stir together mayo, sour cream, lime juice and taco seasoning.
• 2. In large serving bowl add coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno and cilantro. Gently stir in mayo /sour cream mixture.
• 3. Cover and refrigerate for 30 minutes.
• 4. NOTES You can easily blacken corn by placing in large nonstick skillet over medium high heat and toss every couple of minutes. Do not use any oil. You can use canned corn but drain well.