Best Fiesta Slaw Recipes

Fiesta Slaw With Chili Tortilla Strips image

Provided by Chef mariajane

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/3 cup light mayonnaise
2 tablespoons cider vinegar
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 corn tortillas
chili powder
5 cups shredded green cabbage
1 cup cooked corn kernel
1 field tomatoes, seeded and chopped
1 carrot, grated
1/4 cup red onion, sliced
1/4 cup radish, sliced
1/4 cup fresh cilantro, chopped
1 leaf lettuce (Boston or Bibb)

Steps:

METHOD FOR DRESSING:.
In a small bowl, or measuring cup, whisk together mayonnaise vinegar, lime juice, cumin and salt.
METHOD FOR TORTILLA STRIPS:.
Lightly brush one side of tortilla with water; sprinkle with chili powder to taste. Cut into thin strips and place on paper towel-lined microwaveable plate. Microwave on high for 1 minute and 30 seconds, or until crisp.
METHOD FOR SLAW:.
In a large bowl, combine cabbage, corn, tomato, carrot, onion, radishes, and cilantro; toss with dressing.
Line serving platter with lettuce leaves. Top with slaw: garnish with tortilla strips.

Nutrition Facts : Calories 114, Fat 5, SaturatedFat 0.8, Cholesterol 4.7, Sodium 326.1, Carbohydrate 16.6, Fiber 3.3, Sugar 4.2, Protein 2.6

Fiesta Slaw image

Provided by Always Cooking Up Something

Time 1h30m

Yield 12

Number Of Ingredients 13

1 dried chipotle chili pepper
½ cup boiling water
½ cup frozen pineapple juice concentrate
½ cup olive oil
6 cloves garlic, minced
2 limes, zested and juiced
¼ cup cumin seeds
1 small fresh pineapple - peeled, cored, and cut into chunks
½ head green cabbage, cored and shredded
½ head red cabbage, cored and shredded
½ cup chopped cilantro
2 red bell peppers, seeded and cut into strips
salt and ground black pepper to taste

Steps:

Heat a small skillet over medium heat; toast chipotle pepper in the skillet, occasionally shaking the skillet, until pepper is fragrant and pliable, 3 to 5 minutes.
Use scissors to cut pepper and remove stem and seeds and transfer pepper in a small bowl. Pour boiling water over pepper. Cover bowl with plastic wrap and allow pepper to rehydrate and soften, about 5 minutes. Drain and mince pepper; set aside. Place the pineapple concentrate, olive oil, lime zest and juice, and minced garlic in a separate bowl.
Toast the cumin seeds over medium heat for a minute or two in the same skillet used for the chipotle pepper. Add cumin and reserved minced chipotle pepper to pineapple olive oil mixture; stir to combine.
Combine the pineapple chunks, green cabbage, and red cabbage, cilantro, and red bell pepper in a bowl. Add the dressing mix and toss thoroughly. Season with salt and pepper. Cover and refrigerate for at least an hour before serving, stirring occasionally.

Nutrition Facts : Calories 154 calories, Carbohydrate 17.2 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 25 mg, Sugar 11.1 g