Fiesta Coleslaw Recipes

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FIESTA COLESLAW

Coleslaw with a touch of heat makes a zesty side for barbecued chicken or pork. I also pile it on fish tacos and po'boys. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 13



Fiesta Coleslaw image

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat., Refrigerate, covered, until serving. If desired, serve with lime wedges.

Nutrition Facts : Calories 114 calories, Fat 9g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

1 package (14 ounces) coleslaw mix
1 cup chopped peeled jicama
6 radishes, halved and sliced
4 jalapeno peppers, seeded and finely chopped
1 medium onion, chopped
1/3 cup minced fresh cilantro
1/2 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarsely ground pepper
Lime wedges, optional

FIESTA COLESLAW

Make and share this Fiesta Coleslaw recipe from Food.com.

Provided by Jakatax

Categories     Tex Mex

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 5



Fiesta Coleslaw image

Steps:

  • Combine all ingredients into a large bowl making sure the cabbage and other ingredients are thoroughly incorporated.
  • Transfer coleslaw to an airtight container and store in the refrigerator no longer than two days to maintain freshness.
  • Note: Add 1-2 tablespoons of diced roasted red pepper for added color.

Nutrition Facts : Calories 248.9, Fat 23.4, SaturatedFat 3.6, Sodium 974.2, Carbohydrate 8.4, Fiber 1.2, Sugar 5.4, Protein 3.8

4 cups cabbage and carrot coleslaw mix
2 cups Italian salad dressing (Zesty)
2 tablespoons diced pickled jalapeno
3/4 cup Spanish peanut
1/2 teaspoon cayenne pepper

FIESTA COLESLAW WITH MANGO AND JICAMA

This is a colorful and delicious "slaw" with lots of interesting tastes and textures. I especially like the addition of "pepitas", or shelled pumpkin seeds. Serve with fried or baked corn tortilla strips. This recipe is originally from The Mansion on Turtle Creek in Dallas, Texas.

Provided by EdsGirlAngie

Categories     Mango

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17



Fiesta Coleslaw With Mango and Jicama image

Steps:

  • Make the dressing: Blend all ingredients in blender until smooth.
  • Season to taste with salt and pepper.
  • Make the salad: Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl.
  • Toss with dressing.
  • Season with salt and pepper.

Nutrition Facts : Calories 248.8, Fat 11.1, SaturatedFat 1.8, Sodium 704.3, Carbohydrate 37.1, Fiber 6.9, Sugar 23, Protein 5.8

1 small mango, peeled, pitted, diced (I've also used mango nectar, but it's not as thick as pureed mango)
1/2 cup grapefruit juice
1/4 cup fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (a fresh minced serrano pepper is good, too!)
2 tablespoons chopped shallots
1 1/2 tablespoons vegetable oil
1 garlic clove
salt and pepper
3 cups shredded cabbage
3 cups thinly sliced iceberg lettuce
1 1/2 cups diced peeled pitted mangoes
1 cup diced peeled jicama
3/4 cup chopped red onion
1 (7 ounce) jar roasted red peppers, drained, diced
1/3 cup shelled pumpkin seeds, toasted
1/4 cup chopped fresh cilantro

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