MEXICAN SLAW WITH CILANTRO AND LIME
Mexican Slaw with jalapeño and lime- perfect for tacos or a vegan side to your Mexican Feast. Fast and easy and Vegan!
Provided by Sylvia Fountaine | Feasting at Home
Categories salad
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option. See notes for adding other veggies.
- Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
- Toss well. Taste and adjust salt and lime to your liking. Add extra jalapeno if you like.
- Keep in the fridge until ready to serve.
Nutrition Facts : Calories 108 calories, Sugar 5.2 g, Sodium 189.3 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 11.6 g, Fiber 3.1 g, Protein 2.1 g, Cholesterol 0 mg
MEXICAN CABBAGE SALAD
This super fresh Mexican cabbage salad is perfect for your taco night. Crispy, tangy, and lemony, this slaw is also healthy!
Provided by Maricruz
Categories side dish
Time 25m
Number Of Ingredients 6
Steps:
- In a large bowl place cabbage, carrots and onions.
- Add lime juice, oregano, and salt.
- Toss for one or two minutes until the salad is coated with lime juice.
- Adjust salt to taste and allow to rest for 15 minutes before serving.
Nutrition Facts : Calories 61 kcal, Carbohydrate 15 g, Protein 2 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 621 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 0.14 g, ServingSize 1 serving
PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)
It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.
Provided by mommy
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g
MEXICAN STREET SALAD WITH SHREDDED CABBAGE AND JALAPEÑO CHILLI
Steps:
- Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it's just right for you. When you're happy, fold in the red cabbage right before serving so it doesn't stain everything, and tuck in. Wine suggestion: French white - an unoaked Sauvignon Blanc from the Loire Valley (such as Quincy) or, if serving with chicken or pork, French red - a young red Bourgogne Pinot Noir
CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING
This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.
Provided by Alexa Weibel
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
- In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
- Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.
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