Spanish Slaw Recipes

LUBY'S CAFETERIA'S SPANISH COLE SLAW

This recipe comes from the Luby's Cafeteria 50th Anniversary Cookbook. The crisp colors and tangy dill dressing make this one-of-a-kind slaw a hit! --Note-- refrigeration time is noted as cooking time (2 hours).

Provided by Kim D.

Categories Vegetable

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 14

Luby's Cafeteria's Spanish Cole Slaw image

Steps:

In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
Whisk until well blended.
Pour dressing over cabbage mixture and toss lightly to coat evenly.
Cover and refrigerate at least 2 hours, tossing lightly serveral times.
~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core.
Cut crosswise into 1/8-inch slices into 2-inch lengths.

Ingredients

1 medium green cabbage, shredded (about 2 pounds)
1 cup thinly sliced dill pickle
1/2 cup short thin strips green bell pepper
1/4 cup coarsley chopped fresh parsley
1/4 cup thinly sliced green onions with top
1/3 cup shredded carrot
1 tablespoon finely chopped red bell peppers or 1 tablespoon pimentos
1/2 cup water
1/3 cup pickle juice (juice from jar of pickles)
1/4 cup vinegar
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon pepper

JALAPENO RANCH SLAW

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Jalapeno Ranch Slaw image

Steps:

In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.

Ingredients

1/3 cup nonfat or low-fat plain Greek yogurt
1/4 cup buttermilk
3 tablespoons mayonnaise
5 tablespoons chopped fresh cilantro
4 scallions, chopped
1 clove garlic, chopped
1 teaspoon chopped jalapeno
1/2 teaspoon chipotle powder
Kosher salt and freshly ground black pepper
One 14-ounce bag coleslaw mix

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

Pico de Gallo with Cabbage (Mexican Coleslaw) image

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

Ingredients

1 head cabbage, shredded
5 Roma (plum) tomatoes, diced
¼ red onion, diced, or more to taste
¼ cup pickled jalapeno slices, diced and juice reserved
¼ cup chopped fresh cilantro, or to taste
7 tablespoons lime juice
3 tablespoons red wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

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

Ingredients

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

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Spanish Slaw Recipes

LUBY'S CAFETERIA'S SPANISH COLE SLAW

This recipe comes from the Luby's Cafeteria 50th Anniversary Cookbook. The crisp colors and tangy dill dressing make this one-of-a-kind slaw a hit! --Note-- refrigeration time is noted as cooking time (2 hours).

JALAPENO RANCH SLAW

PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)

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

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