Costa Rican Cole Slaw Recipes

COSTA RICAN COLESLAW

Costa Rican Coleslaw image

Here is a version of a recipe I learned from Chris Schlesinger and John Willoughby, in their indispensable guide to beachfront cooking, ''Let the Flames Begin.'' It has been central in my summer cooking repertory for more than a decade. Opinions may vary on the idea of hearts of palm and avocado in a coleslaw, but only until this dish is eaten.

Provided by Sam Sifton

Time 2h10m

Number Of Ingredients 11

Ingredients

2 cups fresh orange juice
1 1/2 tablespoons ground cumin
1 small head of green cabbage, cored and sliced thin
1 small head of red cabbage, cored and sliced thin
2 medium carrots, peeled and sliced into thin strips
1 jar or can hearts of palm, 12-14 ounces, drained and sliced into thin strips
1 large avocado, peeled, pitted and sliced thin
1 medium tomato, seeded and cut into a fine dice
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Steps:

In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
Put the diced tomatoes into a small, nonreactive bowl and add to them the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
Pour the dressing over the slaw and mix to combine. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 12 grams

SIMPLE MEXICAN COLESLAW

Simple Mexican Coleslaw image

Great twist to a BBQ classic!

Provided by 5ft5qt

Categories Salad Coleslaw Recipes No Mayo

Time 20m

Yield 8

Number Of Ingredients 6

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

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

CARIBBEAN ISLAND COLESLAW

Caribbean Island Coleslaw image

After trying a similar version of this coleslaw while visiting the island of St. Kitts, I returned home and wanted to make it myself. I've taken it to so many events, and it's always a hit. -Noreen McCormick Danek, Cromwell, Connecticut

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 packages (14 ounces each) coleslaw mix
1 cup unsweetened pineapple tidbits
1/2 cup sweetened shredded coconut
1/2 cup golden raisins
1/2 cup finely chopped sweet red pepper
1-1/2 cups mayonnaise
1/2 cup unsweetened pineapple juice
3/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

Steps:

Place the first 5 ingredients in a serving bowl. In a small bowl, combine remaining ingredients. Pour over slaw mix; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 305 calories, Fat 26g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.

COSTA RICAN COLE SLAW

Costa Rican Cole Slaw image

This recipe is perfect for a beach front cooking party. It's based on a recipe in the New York Times.

Provided by PanNan

Categories Costa Rican

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups fresh orange juice
1 1/2 tablespoons ground cumin
1 small head green cabbage, cored and sliced thin
1 small head red cabbage, cored and sliced thin
2 medium carrots, peeled and sliced into thin strips
12 ounces hearts of palm, drained and sliced into thin strips
1 large avocado, peeled, pitted and sliced thin
1 medium tomatoes, seeded and cut into a fine dice
3 tablespoons red wine vinegar
kosher salt & freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in the refrigerator for up to 2 hours before serving.

Nutrition Facts : Calories 137.5, Fat 8.1, SaturatedFat 1.1, Sodium 155.2, Carbohydrate 16, Fiber 5.1, Sugar 8.1, Protein 3.2

SHRIMP COLE SLAW

Shrimp Cole Slaw image

A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.

Provided by jackdenton

Categories Cajun

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (1 lb) bag Coleslaw (cabbage and carrots)
1 -2 lb cooked shrimp (small to medium)
1 cup chopped bell pepper (green, red or both)
1 bunch chopped green onion (all of white and half of green tops)
1 cup mayonnaise (I use Kraft Fat Free)
4 tablespoons lemon juice
1 tablespoon Tony Chachere's Seasoning
3 tablespoons prepared horseradish

Steps:

Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8

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