Mexican Cabbage Salad Recipes
MEXICAN RED CABBAGE SALAD
I love the lightness and crispiness of this side dish. It goes great with any southwestern or mexican dish.
Provided by manda.irvin
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice the red cabbage (Should make around 4 cups) and add to a mixing bowl.
- Thinly slice the scallions and add to the bowl with cabbage.
- Add the lime juice to the cabbage, then add olive oil and remaining ingredients. Mix well and serve.
- Soy Nuts can be substituted for the Pepitas (roasted pumpkin seeds).
Nutrition Facts : Calories 126.8, Fat 10.8, SaturatedFat 1.6, Sodium 164.5, Carbohydrate 6.2, Fiber 1.9, Sugar 2.4, Protein 3.4
PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)
It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.
Provided by mommy
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g
MEXICAN CABBAGE SALAD/TACO FILLING
John Broening in the Denver Post. Mild (if you wish), low fat, nice change from raw cabbage with mayo or vinegar and oil. Add it as a garnish to soups, tacos, and enchiladas, or eat it as a side. Don't use softer cabbages, it's best made with sturdy white cabbage. Add some black beans to make a vegan taco filling. This salad will NOT keep well more than a couple of hours.
Provided by zeldaz51
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine all ingredients. Allow the mixture to sit, refrigerated, for at least 20 minutes and no more than 3 hours.
Nutrition Facts : Calories 126.2, Fat 0.6, SaturatedFat 0.1, Sodium 190.7, Carbohydrate 27.1, Fiber 7.7, Sugar 11.5, Protein 6.3
CABBAGE SALAD ( MEXICAN COLESLAW )
Make and share this Cabbage Salad ( Mexican Coleslaw ) recipe from Food.com.
Provided by Vino Girl
Categories Greens
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients; toss well.
Nutrition Facts : Calories 84.9, Fat 2, SaturatedFat 0.2, Sodium 174.8, Carbohydrate 16.3, Fiber 5, Sugar 8.1, Protein 2.8
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