Mexican Cabbage Saladtaco Filling 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
PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)
It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.
Provided by mommy
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g
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 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
TANGY THAI CABBAGE SALAD
I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.
Provided by krista v.
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
- Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 15.9 g, Fat 7.5 g, Fiber 4 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 173.7 mg, Sugar 7 g
MEXICAN SKILLET CABBAGE
Make and share this Mexican Skillet Cabbage recipe from Food.com.
Provided by Lacy S.
Categories Low Protein
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon in a large skillet.
- When bacon is crisp remove from pan, crumble, and set aside.
- Add garlic to skillet and sauté for 1 minute or until aromatic.
- Add cabbage to the skillet and stir to coat in bacon drippings and garlic.
- Add Rotel, reserved crumbled bacon, salt and pepper and stir to combine.
- Simmer over low to med heat until cabbage is soft, about 20-30 minutes.
Nutrition Facts : Calories 69.2, Fat 2.8, SaturatedFat 0.9, Cholesterol 3.9, Sodium 465.7, Carbohydrate 10.2, Fiber 2.6, Sugar 4.1, Protein 3
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