SOOZ'S MEXICAN COLESLAW INSPIRED BY MERLOT'S MARINATED COLESLAW

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Sooz's Mexican Coleslaw Inspired by Merlot's Marinated Coleslaw image

We loved Merlot's Recipe #31664 so much that when it came time to make a side dish for a Mexican themed party, I decided to use it as a basis and make it fit the theme. I'm not sure you can go wrong with ANYTHING you do to Merlot's coleslaw recipe, but this particular one turned out REALLY good! Merlot so kindly allowed me to post her basic recipe with my changes. As a side dish, this recipe made 6 good sized servings. Or you could add some shredded chicken with the cilantro and have a great main dish salad for 4 people. I started this dish on a Thursday to serve it on Saturday as Merlot says her recipe gets better as it sits.

Provided by Sooz Cooks

Categories     Mexican

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1 lb) package coleslaw mix
1/2 medium onion, chopped
1 (4 ounce) can jalapenos, chopped (this makes the slaw medium to spicy so cut back if you want milder)
6 tablespoons sugar
1 tablespoon salt
1/2 tablespoon garlic powder
1/2 cup cider vinegar
1/3 cup canola oil
1/4 cup cilantro, chopped and tightly packed

Steps:

  • Mix the coleslaw mix with the onion and the desired amount of jalapeƱos in a large bowl.
  • Bring to boil, cider vinegar, oil, sugar, salt & garlic powder, stirring.
  • Pour over the coleslaw, onion and jalapeƱo mix and stir (It will look like there is not enough dressing for the amount of cabbage, but as the cabbage breaks down, you will have plenty).
  • Cover tightly.
  • Let sit on the counter for 2 hours (shaking occasionally during the 2 hours while it marinates), then refrigerate for at least 4 hours.
  • About 2 hours before serving drain extra liquid from the slaw.
  • Stir in cilantro.
  • Return slaw to refrigerator until ready to serve.

Nutrition Facts : Calories 190.1, Fat 12.3, SaturatedFat 0.9, Sodium 1178.3, Carbohydrate 19.6, Fiber 2.5, Sugar 16.6, Protein 1.6

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