Pico De Gallo With Cabbage Mexican Coleslaw Recipes

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.

Steps:

• Shred with food processor cabbage and red onion into large bowl. Add: Chopped tomatoes, juice of limes and chopped up leaves from cilantro. Add remaining ingredients and stir. Can be stored in refrigerator for several days. Stir before serving.

Steps:

• Combine all the ingredients in a medium bowl and toss to blend well.
• Season with salt to taste.
• Let stand at room temperature for at least 30 minutes to allow the flavors to develop.
• Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor.
• The food processor turns everything into a uniform pink mass.
• Make ahead: This salsa can be made up to 1 hour ahead.

Steps:

• Mix the first 5 ingredients together in a bowl.
• In another bowl, add your cole slaw. Add just enough of the vinegarette to coat the slaw.
• Next add1/2 cup of the pico de gallo and toss.
• Add seasoning if desired .
• Refrigerate until ready to serve. Garnish with cilantro.

Steps:

• Mix cabbage, tomatoes, red onion, yellow onion, jalapeno pepper, cilantro, lime juice, garlic, and salt in a large bowl.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

Steps:

• Empty cabbage and carrot coleslaw mix into a big bowl. Fresh would taste great; I use the bagged one sometimes to save on time....
• Finely dice the red onion, jalapeno (leave out seeds) and bell pepper and add to coleslaw. Mix to incorporate.
• Now add your mayonnaise and mix well. Don't add mayo at the end because if you mix the slaw harshly (as you need to to mix in the mayo), the tender ingredients like tomato and avocado will be smushed and smashed and the salad will come out like a paste.
• After mayo is in, now dice tomato and add it in along with the chopped cilantro, and mix gentley.
• Dice avocado, add it in, and also juice the lime into the salad; mix gentley.
• If you are using fresh pineapple, finely dice it and add it in. If you are using canned, drain juice out from the chunks, dice them up smaller, add in. Mix gentley!
• At this point, salt and pepper it to taste. Refridgerate for at least 2 hours before serving. Garnish top with lime and diced avocado.