Tex Mex Coleslaw Recipes

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

Simple Mexican Coleslaw image

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

Ingredients

6 cups very thinly sliced green cabbage
1 ½ cups grated carrots
¼ cup rice vinegar
2 tablespoons extra-virgin olive oil
⅓ cup chopped cilantro
¼ teaspoon salt

TEXAS COLESLAW

One of my favorites! Goes great with barbecues and picnics. For a more mild salad, use less green onions.

Provided by Denyse

Categories Salad Coleslaw Recipes With Mayo

Time 1h15m

Yield 8

Number Of Ingredients 10

Texas Coleslaw image

Steps:

In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 9.4 g, Cholesterol 10.4 mg, Fat 22.2 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 3.3 g, Sodium 476 mg, Sugar 4.5 g

Ingredients

1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced

TEXAS COLESLAW

Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 7

Texas Coleslaw image

Steps:

Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
Cover and refrigerate 1 to 2 hours to blend flavors.

Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg

Ingredients

1 bag (16 ounces) coleslaw mix
1/2 cup chopped fresh cilantro
2 cans (11 ounces each) whole kernel corn with red and green peppers, drained
1/4 cup vegetable oil
3 tablespoons lime or lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt

SPICY SOUTHWESTERN SLAW

Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.

Provided by DEBNJAMES

Categories Salad Coleslaw Recipes No Mayo

Time 1h30m

Yield 6

Number Of Ingredients 11

Spicy Southwestern Slaw image

Steps:

In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g

Ingredients

3 cups shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 tablespoon chopped fresh cilantro
½ cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 teaspoon cayenne pepper
salt and pepper to taste

TEX MEX COLESLAW

All the goodness of coleslaw with a mexican twist. Started as tacos but leftovers and busy schedules made it into a one bowl quick and easy family favorite.

Provided by nomadic_heart

Categories One Dish Meal

Time 20m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 16

Tex Mex Coleslaw image

Steps:

Drizzle some oil in a hot pan saute half of the minced onion and garlic. Add the ground beef 1 tsp garlic powder, onion powder, ground cumin, and a pinch of salt (or 1 package of taco seasoning). Brown, break up the clumps. Set aside when fully cooked.
Combine cabbage, mayonnaise, lime juice, onions, tomatoes, garlic, 1 tsp cayenne, garlic powder, onion powder and ground cumin, salt to taste.
Add cooled meat. Garnish with minced cilantro and serve with your favorite tortilla chips. Have your favorite hot sauce on hand to spice it up.
NOTE: Add mayonnaise if you like it creamier. Instead of meat we use black beans and corn too.

Nutrition Facts : Calories 1034.2, Fat 57.6, SaturatedFat 11.4, Cholesterol 84.8, Sodium 1368.2, Carbohydrate 102.8, Fiber 10.9, Sugar 11.8, Protein 33.5

Ingredients

4 cups cabbage, finely chopped
1 tablespoon oil
1 lb ground beef
1 tablespoon taco seasoning (optional)
1 teaspoon cayenne
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoon salt
2 large onions, minced
4 garlic cloves, minced
1/2 cup mayonnaise
2 limes, juice of
2 -3 tomatoes, diced
1 (16 ounce) bag tortilla chips
cilantro, garnish

TEX-MEX COLESLAW

This is from a March 1984 issue of Bon Appetit in the Food Processor section that used to be in the magazine. (I guess that's when processors were new on the cooking scene!). Although this recipe is written for the processor, it can easily be adapted to the regular slice and dice method and you could even use the packaged coleslaw mixtures. It can be prepared up to 2 days ahead.This is great with barbeque or burgers or your favorite Tex-Mex food.

Provided by Leslie in Texas

Categories Vegetable

Time 25m

Yield 8 cups

Number Of Ingredients 9

Tex-Mex Coleslaw image

Steps:

With Steel Knife:.
Place cilantro in work bowl;with machine running, drop garlic and jalapeno pepper through feed tube and mince finely.
Add onion and chop finely, using on/off turns.
Add oil,vinegar,sugar, salt and pepper and blend 3 seconds.
Pour dressing into large bowl and set aside.
With Thin Slicer:.
Arrange cabbage wedges cut side down in feed tube and slice using firm pressure, transfering to the large bowl as necessary.
Toss cabbage with dressing, cover and refrigerate.
When ready to serve, drain excess liquid and adjust seasoning if necessary.

Nutrition Facts : Calories 371.1, Fat 36.5, SaturatedFat 4.7, Sodium 31.5, Carbohydrate 11.7, Fiber 4.1, Sugar 7.6, Protein 2.6

Ingredients

1/2 cup cilantro leaf (packed)
1 large garlic clove
1 jalapeno pepper, halved and seeded
1 small onion, quartered
1 1/3 cups vegetable oil
1/2 cup red wine vinegar
2 teaspoons sugar
1 teaspoon salt & freshly ground black pepper, to taste
3 lbs green cabbage, cored (and cut into wedges to fit feed tube)

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Tex Mex Coleslaw Recipes

SIMPLE MEXICAN COLESLAW

Great twist to a BBQ classic!

TEXAS COLESLAW

One of my favorites! Goes great with barbecues and picnics. For a more mild salad, use less green onions.

TEXAS COLESLAW

Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color.

SPICY SOUTHWESTERN SLAW

TEX MEX COLESLAW

All the goodness of coleslaw with a mexican twist. Started as tacos but leftovers and busy schedules made it into a one bowl quick and easy family favorite.

TEX-MEX COLESLAW

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