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
HOT SLAW, MEXICAN-STYLE
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined. You don't need to season them, or oil them, or remove the thick outer leaves the way you'd do if you were cooking them lightly or shredding them raw. You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire. When you've got the cabbages good and blistered, put them on a cutting board, remove the charred exteriors and cut out the cores, then slice the remaining cabbage into shreds. Dress with crema, store-bought or home-made, along with chopped cilantro, some chipotle en adobo and lime juice. It makes for a slaw that goes with almost anything grilled.
Provided by Sam Sifton
Time 1h
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Make the crema the night before, or many nights before, the day you want to cook.
- When you are ready to make the slaw, build a fire in your grill, leaving about 1/3 of grill free of coals, or set one burner of a gas grill to high. When the fire is ready, place the cabbages, whole, onto the fire or over the open burner, and allow them to roast in the heat of the open flames, turning them every few minutes and allowing them to rest occasionally on the cooler side of the grill, until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes. You are not looking to incinerate them so much as to cook them aggressively. You will discard most of the burned exterior.
- Meanwhile, make the dressing. Whisk the cilantro into the crema in a bowl, and add the lime juice and, if you're using, adobo or hot sauce to taste, along with a little salt and pepper.
- When the cabbages are blackened and have softened to the point where you can insert a knife into each one fairly easily, remove them to a cutting board. Once they have cooled slightly, take off most of the blackened exterior leaves. Cut each cabbage in half, then use your knife to remove the cores. Slice the cabbage into thin strips, as for a coleslaw, and add them to a large serving bowl.
- Apply about 1/2 a cup of the crema to the sliced cabbage, and toss to combine. Continue adding crema until you have enough to coat all the cabbage, then taste and adjust seasonings. (You can save the rest of the crema for another use, keeping it in a closed jar in the refrigerator.) Serve with grilled meats or alone.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 89 milligrams, Sugar 1 gram
MEXICAN COLESLAW
I took the recipe from Cooking Light and tweaked it a little. The first time I made it by the recipe it was too tart and not spicy enough so the following is what I finally came up with.
Provided by Kay C.
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 57.8, Fat 2.9, SaturatedFat 0.4, Sodium 230.3, Carbohydrate 8, Fiber 2, Sugar 4.7, Protein 1.1
MEXICAN STYLE SLAW
Provided by Marcela Valladolid
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, chile, salt and pepper in a medium bowl.
- Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold.
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