Karens Mexican Coleslaw Recipes

MEXICAN COLESLAW

Mexican Coleslaw image

Mexican Coleslaw is a creamy coleslaw loaded with South of the Border flavors.

Provided by Christin Mahrlig

Time 15m

Number Of Ingredients 13

Ingredients

3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons lime juice
1/2 packet taco seasoning
1 (14-ounce) bag coleslaw mix
1 cup shredded red cabbage
1/2 cup black beans, rinsed and drained
1/2 cup cooked corn kernels, (preferably grilled corn)
1/2 cup diced red pepper
1/3 cup finely diced red onion
1/3 cup chopped fresh cilantro
2 jalapenos, (seeded and finely diced)
1/4 cup pepitas

Steps:

Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.
In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.
Add mayonnaise mixture and stir to combine.
Cover and chill for at least 30 minutes.
Sprinkle with pepitas just before serving.

MEXICAN COLESLAW

Mexican Coleslaw image

I took the recipe from Cooking Light and tweaked it a little. The first time I made it by the recipe it was too tart and not spicy enough so the following is what I finally came up with.

Provided by Kay C.

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 head cabbage, thinly sliced
1 large maui onion, thinly sliced
1/2 bunch cilantro, chopped
1/3 cup lime juice
5 teaspoons light extra virgin olive oil
3/4 teaspoon sea salt
1 tablespoon sugar or 1 tablespoon sugar substitute
4 jalapenos, seeded and thinly sliced

Steps:

Combine the cabbage, onion, cilantro and jalapeños in a salad bowl and set aside.
Combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately.
I do not like this dish as a leftover, it loses it's crispness and clean taste.

Nutrition Facts : Calories 57.8, Fat 2.9, SaturatedFat 0.4, Sodium 230.3, Carbohydrate 8, Fiber 2, Sugar 4.7, Protein 1.1

KAREN'S SUI CHOY SLAW DRESSING

Karen's Sui Choy Slaw Dressing image

Karen Lee, of Sang Lee Farm in Southold, New York, tosses this dressing with her Sui Choy Slaw.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes about 1/2 cup

Number Of Ingredients 7

Ingredients

1/3 cup fresh orange juice
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1 teaspoon salt
Freshly ground pepper

Steps:

In a small bowl, mix together orange juice, vinegar, sugar, mustard, and vegetable oil. Add salt and pepper to taste, and serve tossed with sui choy slaw.

KAREN'S SUI CHOY SLAW

Karen's Sui Choy Slaw image

Sang Lee Farm cultivates a variety of Asian produce, much of which Karen Lee sells at the family's farm stand. Karen has also developed a number of recipes using the farm's produce, including this delicious recipe for sui choy slaw.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

5 to 6 medium carrots
1 head sui choy
Karen's Sui Choy Slaw Dressing
Salt and freshly ground pepper
Snow-pea shoots
Tatsoi or mesclun greens

Steps:

Grate 5 to 6 carrots into a large salad bowl. Slice sui choy, and add to bowl. Toss carrots and sui choy with sui choy slaw dressing, and add salt and pepper to taste. Lay slaw over a bed of snow-pea shoots and tatsoi or mesclun greens.

KAREN'S MEXICAN COLESLAW

Karen's Mexican Coleslaw image

Number Of Ingredients 8

Ingredients

1/4 head Green cabbage, thinly sliced
1/4 head Red cabbage, thinly sliced
1 piece Mango, peeled and thinly sliced
1 pieces Red onion, thinly sliced
1/2 cup Cilantro, chopped
1/2 cups Maple syrup
1/4 cup Apple cider vinegar
1 teaspoon Hot photo pepper flakes or chipotle in adobe sauce

Steps:

In a large bowl, combine all veggies. In small bowl, whisk remaining ingredients and season with s and p. Drizzle over cabbage mixture and toss well to coat.

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