Latin Cole Slaw Recipes
SIMPLE MEXICAN COLESLAW
Great twist to a BBQ classic!
Provided by 5ft5qt
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 5.1 g, Fat 3.5 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 97.2 mg, Sugar 2.7 g
LATIN SLAW
Give your next batch of coleslaw a flavor boost with a few Latin-inspired ingredients, including lime juice, corn and serrano chiles.
Provided by My Food and Family
Categories Peppers
Time 20m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 9
Steps:
- Combine mayo, lime juice, hot pepper sauce and salt; set aside.
- Cook corn in large skillet on medium-high heat until golden brown, stirring frequently. Place in large bowl.
- Add cabbage, chiles, bacon and onions; mix lightly. Stir in mayo mixture. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LATIN COLE SLAW
A slaw with a different taste from the normal mayo-based slaws. We make this one a lot during the summer or when having a latin themed dinner. Preparation does not include refrigeration time of an hour or so.
Provided by Sassy in da South
Categories Low Protein
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Place the cilantro, red pepper, olive oil, lemon juice, and salt in a food processor, and process until cilantro and pepper are finely chopped.
- In a large bowl, gently toss the cilantro mixture, cabbage, and tomatoes. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 136.8, Fat 11, SaturatedFat 1.5, Sodium 40.2, Carbohydrate 10.1, Fiber 3.4, Sugar 5.9, Protein 2.2
MEXICAN COLESLAW
This is a simple cabbage salad that goes well with any summer meal. I typically serve this with pollo asado tacos (see my recipe for Pollo Asado), and it goes especially well with fish tacos. Sometimes, I use it ON my fish tacos! You can adjust the cilantro to your taste, I know I have many friends that say they don't eat it, but love this salad when I cut back on the cilantro a little bit. Also, adjust the amount of lime juice to your taste, as limes vary greatly in their acidity. To make this extra colorful, you can add 1/2 cup of shredded carrot or 1/4 cup of finely diced red bell pepper. Buen provecho!
Provided by Jostlori
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large serving bowl, combine cabbage, cilantro and green onion. If using carrot or bell pepper, add it too.
- In a small bowl, combine the olive oil, lime juice, garlic, salt and pepper. Adjust seasoning. If preparing in advance, stop here and refrigerate both bowls until serving time.
- Right before serving, stir the dressing then add it to cabbage mix and toss well to coat. Serve immediately or it will wilt.
LATIN COLE SLAW
Categories Salad Vegetable Side No-Cook Fourth of July Picnic Vegetarian Kid-Friendly Quick & Easy High Fiber Backyard BBQ Buffet Spring Summer Raw Potluck
Yield 8 people
Number Of Ingredients 12
Steps:
- Combine first five ingredients. Mix remaining ingredients for dressing. Toss all ingredients.
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