Mexican Coleslaw With Spicy Lime Vinaigrette Recipes
MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE
A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.
Provided by princessmommie
Categories Vegetable
Time 15m
Yield 1 1/2 c, 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
- Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
- Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
- This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.
COLESLAW WITH CUMIN-LIME VINAIGRETTE
Steps:
- For the dressing: Place all ingredients in a blender and blend until smooth.
- For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams
SPICY MEXICAN COLESLAW
This is ideal picnic food since it has no mayo in it. You can use more or less hot pepper depending on how hot you like it/can take it.
Provided by Mirj2338
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all salad ingredients and mix well.
- Combine all dressing ingredients and toss well with salad ingredients.
- Refrigerate until ready to serve.
- This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.
MEXICAN COLESLAW
This is a simple slaw that is a very tasty side to Mexican dishes or even inside a taco. Easily tweeked to suit any tastes. From Eating Well website.
Provided by DDW7976
Categories Mexican
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Wisk cilantro, vinegar, oil and salt in a large bowl.
- Add cabbage and toss well to coat.
- Serve.
Nutrition Facts : Calories 38.5, Fat 3.4, SaturatedFat 0.5, Sodium 79.4, Carbohydrate 2, Fiber 0.8, Sugar 1.3, Protein 0.5
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
SPICY LIME VINAIGRETTE
Give your marinade or salad a spicy lime kick with this vinaigrette recipe.
Provided by EatAndRun
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Place avocado oil, lime juice, cilantro, jalapeno, agave syrup, salt, and pepper into a screw-top jar. Cover and shake well to combine.
Nutrition Facts : Calories 135 calories, Carbohydrate 4.1 g, Fat 13.6 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 145.8 mg, Sugar 2.8 g
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