MEXICAN COLESLAW
This is a simple cabbage salad that goes well with any summer meal. I typically serve this with pollo asado tacos (see my recipe for Pollo Asado), and it goes especially well with fish tacos. Sometimes, I use it ON my fish tacos! You can adjust the cilantro to your taste, I know I have many friends that say they don't eat it, but love this salad when I cut back on the cilantro a little bit. Also, adjust the amount of lime juice to your taste, as limes vary greatly in their acidity. To make this extra colorful, you can add 1/2 cup of shredded carrot or 1/4 cup of finely diced red bell pepper. Buen provecho!
Provided by Jostlori
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large serving bowl, combine cabbage, cilantro and green onion. If using carrot or bell pepper, add it too.
- In a small bowl, combine the olive oil, lime juice, garlic, salt and pepper. Adjust seasoning. If preparing in advance, stop here and refrigerate both bowls until serving time.
- Right before serving, stir the dressing then add it to cabbage mix and toss well to coat. Serve immediately or it will wilt.
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