Mexican Cabbage Salad Recipes
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
LATIN CABBAGE AND CORN SALAD
When you get tired of eating leafy greens, this Latin-style salad is a really nice option. It's my roommate Alex's favorite!
Provided by Dave Lieberman
Time 10m
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
- Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.
SPICY MEXICAN CABBAGE SLAW
Chipotle chile and cumin liven up crunchy coleslaw. Assemble it in 20 minutes, then chill to blend the flavors.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- In small bowl, mix dressing ingredients.
- In large bowl, mix salad ingredients. Add dressing; toss to coat. Cover and refrigerate at least 1 hour before serving to blend flavors.
Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 4 g, TransFat 0 g
MEXICAN CABBAGE SALAD
Need to add a little crunch and brightness to your tacos? This Mexican Cabbage Salad is rich in phytonutrients and ingredients with known anti-inflammatory properties, plus it keeps in the fridge for over a week thanks to a mix of hardy (and inexpensive) vegetables.
Provided by Gino García
Number Of Ingredients 1
Steps:
- Whisk lime juice, oregano, and salt in a small bowl until salt is dissolved.
- In a large bowl, combine cabbage and carrot. Add lime juice mixture, combine with vegetables, and let sit for 15 minutes. (The salad will taste more flavorful and seasoned the longer the vegetables sit in the lime juice and salt mixture.)
- Taste for seasoning, and use as a condiment for tacos, roast meats, or to add crunch to leafy green salads. Salad can be kept in an air-tight container for up to two weeks.
Nutrition Facts : Calories 178
MEXICAN CABBAGE SALAD/TACO FILLING
John Broening in the Denver Post. Mild (if you wish), low fat, nice change from raw cabbage with mayo or vinegar and oil. Add it as a garnish to soups, tacos, and enchiladas, or eat it as a side. Don't use softer cabbages, it's best made with sturdy white cabbage. Add some black beans to make a vegan taco filling. This salad will NOT keep well more than a couple of hours.
Provided by zeldaz51
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine all ingredients. Allow the mixture to sit, refrigerated, for at least 20 minutes and no more than 3 hours.
Nutrition Facts : Calories 126.2, Fat 0.6, SaturatedFat 0.1, Sodium 190.7, Carbohydrate 27.1, Fiber 7.7, Sugar 11.5, Protein 6.3
MEXICAN RED CABBAGE SALAD
I love the lightness and crispiness of this side dish. It goes great with any southwestern or mexican dish.
Provided by manda.irvin
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice the red cabbage (Should make around 4 cups) and add to a mixing bowl.
- Thinly slice the scallions and add to the bowl with cabbage.
- Add the lime juice to the cabbage, then add olive oil and remaining ingredients. Mix well and serve.
- Soy Nuts can be substituted for the Pepitas (roasted pumpkin seeds).
Nutrition Facts : Calories 126.8, Fat 10.8, SaturatedFat 1.6, Sodium 164.5, Carbohydrate 6.2, Fiber 1.9, Sugar 2.4, Protein 3.4
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