Festive Mexican Slaw Recipes

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

Hot Slaw, Mexican-Style image

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

Ingredients

1 small purple cabbage
1 small green cabbage
1 small bunch cilantro, the leaves cleaned and roughly chopped, approximately ½ cup
1 cup crema, or to taste
1 tablespoon freshly squeezed lime juice, or to taste
1 tablespoon adobo from a can of chipotles en adobo, or hot pepper sauce to taste (optional)
Kosher salt and freshly ground black pepper, to taste

MEXICAN FIESTA SALAD

"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Mexican Fiesta Salad image

Steps:

In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat ranch salad dressing

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

EASY FESTIVE SLAW

Don't you just love "Easy"? Get a head start by using packaged coleslaw mix located in the produce department at your favorite grocery store. Chill time is not included in the prep time.

Provided by sherryinmo

Categories Potluck

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

Easy Festive Slaw image

Steps:

In a lage mixing bowl combine cabbage, celery, and sweet pepper.
Toss lightly to mix.
In a small mixing bowl measure and stir together salad dressing, sugar, and celery seed.
Add salad dressing mixture to cabbage mixture,tossing to coat.
Cover and chill for 1 to 2 hours.
Toss again just before serving.

Nutrition Facts : Calories 92.6, Fat 5.8, SaturatedFat 0.9, Sodium 351.9, Carbohydrate 10.3, Fiber 2.4, Sugar 7.7, Protein 1.5

Ingredients

6 cups packaged shredded cabbage (coleslaw mix)
1 cup celery, sliced
1 cup sweet red pepper, chopped (you may use yellow or green or a combination of the 3)
1/2 cup bottled Italian salad dressing
1 -2 tablespoon brown sugar
1 teaspoon celery seed