Mexican Coleslaw Sans Mayo Recipes

MEXICAN COLE SLAW (NO MAYONNAISE)

This is a great tasting, easy to make salad that goes well by itself or on tacos! You can even simplify things even more by buying the bagged, ready to go cole slaw mixes in your grocer's produce dept. Try adding some thinly sliced jicama! Source: Eating Well

Provided by FLUFFSTER

Categories Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Mexican Cole Slaw (No Mayonnaise) image

Steps:

Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Nutrition Facts : Calories 53, Fat 3.5, SaturatedFat 0.5, Sodium 99.1, Carbohydrate 5.4, Fiber 2, Sugar 2.8, Protein 0.9

Ingredients

6 cups green cabbage, sliced very thinly (about 1/2 head)
1 1/2 cups peeled and grated carrots (2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

MEXICAN COLESLAW (SANS MAYO)

"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."-Alice May Brock of Alices' Restaurant fame. Albiet no garlic in this recipe, but this is a refreshing alternative to mayonnaise-based coleslaw in a taco or on the side. To Make Ahead: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving. (Eating Well, June/July 2003)

Provided by Enduring Gastronomy

Categories Mexican

Time 20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 5

Mexican Coleslaw (Sans Mayo) image

Steps:

Place cabbage and carrots in a colander; rinse well with cold water to crisp. Let drain for 5 minute.
Meanwhile, whisk cilantro, vinegar, oil, and salt in a large bowl.
Add cabbage and carrots; toss well to coat.

Nutrition Facts : Calories 68.8, Fat 4.7, SaturatedFat 0.7, Cholesterol 4, Sodium 157.3, Carbohydrate 6.2, Fiber 0.8, Protein 0.7

Ingredients

1/2 cup cilantro, chopped
1/4 cup rice vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
14 ounces Coleslaw (about 6 cups green cabbage, sliced very thinly, and 1 1/2 cups carrots, peeled and grated)

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

Mexican Coleslaw image

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.

Ingredients

1/2 head cabbage, shredded
1/2 cup cilantro, minced
3 green onions, sliced thinly (white and green parts)
3 tablespoons olive oil, extra-virgin
2 tablespoons lime juice, freshly squeezed
1 garlic clove, VERY finely minced
1/4 teaspoon pepper
1/2 teaspoon salt

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EASY MEXICAN COLESLAW RECIPE - NO SPOON NECESSARY

Web Jun 29, 2020 This Mexican coleslaw can be frozen as it is dressed with an oil and vinegar-based dressing (no mayo). However, it is important to …
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Total Time 17 mins
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Calories 89 per serving

Char the corn and jalapenos: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the kernels of corn and the jalapenos. Cook, stirring occasionally, until the corn is slightly charred, about 7 minutes. Remove from heat and let cool completely.
Make the dressing: In a small bowl, combine the remaining 5 tablespoons of oil with the orange juice, lime juice, vinegar, cumin, paprika, chili powder, Mexican oregano (if using) and 1 tablespoon of honey. Season with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Whisk together. Taste and adjust with more citrus juice, honey, salt and pepper if desired. Set aside.
Assemble the slaw: In a large bowl, combine the cooled corn and jalapenos, cabbage, carrots, bell peppers, red onions and half of the green onions (and jicama if using). Pour half of the dressing over the slaw. Toss well to combine. Taste and adjust with more dressing if desired.
Let stand: Let coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. Toss again before garnishing and serving.

Mexican Coleslaw Sans Mayo Recipes

MEXICAN COLE SLAW (NO MAYONNAISE)

This is a great tasting, easy to make salad that goes well by itself or on tacos! You can even simplify things even more by buying the bagged, ready to go cole slaw mixes in your grocer's produce dept. Try adding some thinly sliced jicama! Source: Eating Well

MEXICAN COLESLAW (SANS MAYO)

MEXICAN COLESLAW

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