Mexican Coleslaw Sans Mayo Recipes

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SIMPLE MEXICAN COLESLAW



Simple Mexican Coleslaw image

Easy and fast Mexican coleslaw, a powerhouse of healthy vegetables! (that also happens to taste delicious!)

Provided by Karlynn Johnston

Categories     Salad

Time 5m

Number Of Ingredients 9

4-5 cups very thinly sliced green cabbage OR a bag of pre-shredded mixed cabbage
1 1/2 cups peeled and grated carrots
1/3 cup chopped cilantro
1/3 cup lime juice
1/2 teaspoon ground cumin
1 teaspoon honey
2 cloves garlic minced
sprinkle of salt and pepper
1/2 cup olive oil

Steps:

  • Toss together the salad ingredients in a large bowl; set aside.
  • Combine the dressing ingredients together blend with a handblender. You can also just shake them together, but use 1/2 tsp garlic powder instead of cloves.
  • Toss together all of the ingredients in the large bowl until the salad is completely covered in dressing. Serve and enjoy.
  • This salad is even better when marinated overnight in the fridge before serving.

Nutrition Facts : Calories 193 kcal, Carbohydrate 8 g, Protein 1 g, Fat 18 g, SaturatedFat 2 g, Sodium 32 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

EASY MEXICAN COLESLAW



Easy Mexican Coleslaw image

This super simple, fresh tasting Mexican flavored coleslaw is perfect for picnics, BBQs and potlucks as it doesn't contain any mayo and takes just a few minutes to toss together.

Provided by Heidi

Categories     Side Dish

Time 35m

Number Of Ingredients 12

1 14-ounce package prepared coleslaw mix
1/4 small red onion (, thinly sliced)
1/4 cup cilantro leaves (, chopped)
1/3 cup canola oil
2 limes (, juiced (about 1/4 cup))
3 cloves garlic (, pressed)
2 tablespoons honey
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground coriander
6 dashes hot sauce
kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, toss the colelsaw mix with the sliced onion and chopped cilantro. In a small bowl or jar with a fitted lid, mix the canola oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground pepper. Pour over the coleslaw mixture and toss. Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.

Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Sodium 22 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving

MEXICAN COLE SLAW (NO MAYONNAISE)



Mexican Cole Slaw (No Mayonnaise) image

This is a great tasting, easy to make salad that goes well by itself or on tacos! You can even simplify things even more by buying the bagged, ready to go cole slaw mixes in your grocer's produce dept. Try adding some thinly sliced jicama! Source: Eating Well

Provided by FLUFFSTER

Categories     Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

6 cups green cabbage, sliced very thinly (about 1/2 head)
1 1/2 cups peeled and grated carrots (2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

Steps:

  • Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
  • Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Nutrition Facts : Calories 53, Fat 3.5, SaturatedFat 0.5, Sodium 99.1, Carbohydrate 5.4, Fiber 2, Sugar 2.8, Protein 0.9

MEXICAN COLESLAW (SANS MAYO)



Mexican Coleslaw (Sans Mayo) image

"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."-Alice May Brock of Alices' Restaurant fame. Albiet no garlic in this recipe, but this is a refreshing alternative to mayonnaise-based coleslaw in a taco or on the side. To Make Ahead: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving. (Eating Well, June/July 2003)

Provided by Enduring Gastronomy

Categories     Mexican

Time 20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 5

1/2 cup cilantro, chopped
1/4 cup rice vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
14 ounces Coleslaw (about 6 cups green cabbage, sliced very thinly, and 1 1/2 cups carrots, peeled and grated)

Steps:

  • Place cabbage and carrots in a colander; rinse well with cold water to crisp. Let drain for 5 minute.
  • Meanwhile, whisk cilantro, vinegar, oil, and salt in a large bowl.
  • Add cabbage and carrots; toss well to coat.

Nutrition Facts : Calories 68.8, Fat 4.7, SaturatedFat 0.7, Cholesterol 4, Sodium 157.3, Carbohydrate 6.2, Fiber 0.8, Protein 0.7

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