Southwestern Cole Slaw Recipes

SPICY SOUTHWESTERN SLAW

Spicy Southwestern Slaw image

Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.

Provided by DEBNJAMES

Categories Salad Coleslaw Recipes No Mayo

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

3 cups shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 tablespoon chopped fresh cilantro
½ cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 teaspoon cayenne pepper
salt and pepper to taste

Steps:

In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g

SOUTHWESTERN COLESLAW

Southwestern Coleslaw image

Southwestern Coleslaw has a tangy, mayo free dreassing and is bursting with mouthwatering flavor. It's a perfect side dish for any backyard barbecue.

Provided by Lisa's Dinnertime Dish

Categories Salad

Time 20m

Number Of Ingredients 13

Ingredients

1 (14-oz) package coleslaw mix
1 (14-oz) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 medium tomato, seeded and diced
1 small red onion, finely chopped
1 jalapeno, seeded and finely chopped
1/2 cup fresh lime juice (about 2 or 3 limes)
2 tbsp honey
2 tbsp rice vinegar
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper

Steps:

In a large bowl, combine first 6 ingredients, through the jalapeño.
To make dressing, whisk together remaining ingredients in a small bowl, until well combined.
Pour dressing over salad ingredients and toss gently to combine.
Refrigerate for at least 30 minutes to allow flavors to develop.

Nutrition Facts : Calories 170 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 7 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 509 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

SOUTHWESTERN SLAW

Southwestern Slaw image

Provided by Ellie Krieger

Categories side-dish

Time 15m

Yield 10 cups, 12 servings

Number Of Ingredients 8

Ingredients

1 medium jicama, sliced into thin strips (about 3 cups)
1/4 head red cabbage, thinly sliced (about 5 cups)
1 red onion, thinly sliced (about 1 cup)
1/2 cup fresh cilantro leaves, chopped
1/4 cup mayonnaise
1/2 cup lowfat buttermilk
1 tablespoon lime juice
Salt and pepper

Steps:

In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Coleslaw with Cumin-Lime Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
Few dashes Bobby Flay's Hot Sauce, or your favorite
1/2 cup olive oil
3 carrots, peeled and shredded
1 medium head green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper

Steps:

For the dressing: Place all ingredients in a blender and blend until smooth.
For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams

SOUTHERN COLESLAW

Southern Coleslaw image

Lime and cilantro add refreshing accents to this tangy, yummy slaw. It's perfect for a summer get-together.-Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 cups coleslaw mix
1/2 cup shredded cheddar cheese
1/4 cup canned Mexicorn
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped red onion
1 tablespoon minced fresh cilantro
1/2 cup ranch salad dressing
1-1/2 teaspoons lime juice
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, whisk the salad dressing, lime juice and cumin. Pour over coleslaw; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 152 calories, Fat 13g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 280mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SOUTHWESTERN COLE SLAW

Southwestern Cole Slaw image

Adapted from The Culinary Institute of America: Grilling Cookbook, this goes great over Baja Fish Tacos, to top a hamburger, tofu burger or fish sandwich!

Provided by Sharon123

Categories Greens

Time 10m

Yield 8 toppings, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups green cabbage, finely shredded
2 teaspoons lime juice
2 teaspoons honey
2 tablespoons red onions, minced
2 teaspoons jalapenos, minced (more or less to taste)
2 teaspoons chopped cilantro
salt, to taste

Steps:

Combine all the ingredients, tossing to mix.
Let the mixture marinate at least 30 minutes and up to 8 hours before serving. Enjoy!

SOUTHWESTERN COLESLAW

Southwestern Coleslaw image

From the Star Tribune (Minneapolis), June 16, 2011 - I plan to try this at our summer party in July. My husband, who normally does NOT like coleslaw, thinks it sounds tasty.

Provided by Janet Musgrove

Categories Vegetable

Time 20m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) bag coleslaw mix (cabbage and carrots)
1 cup canned black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 medium tomatoes, seeded and diced
1/2 medium red onion, diced
1 jalapeno, seeded and finely diced
1 avocado, pitted, peeled and diced
1/2 cup fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
1/2 teaspoon ground cumin

Steps:

Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.
Whisk together lime juice, vinegar, olive oil, and cumin in small bowl. Pour over coleslaw and toss gently.
Serve immediately or refrigerate for a few hours until chilled through.
NOTES/SUGGESTIONS from article. If convenient, shred your own cabbage and carrots.
Use only fresh lime juice. One lime yields 1-2 T unstrained juice. For the 1/2 cup, figure 4 to 8 limes, depending on size and juiciness.
To serve, sprinkle with crushed baked tortilla chips right before serving or serve with grilled, sliced chicken in a tortilla wrap.
Only 16 calories per cup, so says the article!

SKINNY SOUTHWESTERN COLESLAW

Skinny Southwestern Coleslaw image

93% less total fat • 58% less sodium than the original recipe. Celebrate summer grilling season with this fresh take on the classic side. You'll love its satisfying crunch, mild spicy-sweet flavor, and mere 80 calories per cup!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 package (9 oz) frozen corn
1/3 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons honey
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon ground chipotle chile pepper
3 cups shredded green cabbage
3/4 cup chopped red sweet pepper
1/3 cup thinly sliced red onion
1/3 cup chopped cilantro

Steps:

Prepare corn according to package directions. Transfer corn to a large bowl. Let stand to cool.
In a small bowl, stir together mayonnaise, lime juice, honey, cumin, and chipotle chile pepper. In the large bowl, combine the corn, cabbage, sweet pepper, onion, and cilantro. Pour mayonnaise mixture over cabbage mixture. Toss gently to coat. Serve immediately or cover and chill for up to 24 hours.

Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Cup, Sodium 125 mg, Sugar 7 g, TransFat 0 g

SOUTHWESTERN SLAW

Southwestern Slaw image

Categories Onion Side Picnic Vegetarian Backyard BBQ Healthy Cabbage Jalapeño Potluck Fat Free Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños
2 tsp chopped cilantro
Salt, to taste

Steps:

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

SOUTHWESTERN APPLE SLAW

Southwestern Apple Slaw image

Three varieties of apples add color and crunch to this special coleslaw. It has a nice balance of both sweet and spicy flavors.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10-12 servings.

Number Of Ingredients 18

Ingredients

1 each medium red, green and yellow apple, julienned
1-1/2 teaspoons lemon juice
4 cups shredded green cabbage
1 cup shredded red cabbage
1/4 cup chopped red onion
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded cheddar cheese
3 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons thawed apple juice concentrate
2 tablespoons vegetable oil
1 jalapeno pepper, seeded and chopped
1 tablespoon honey
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1 medium ripe avocado, peeled and diced
1/2 cup chopped walnuts, toasted
1 tablespoon minced fresh parsley

Steps:

In a large bowl, toss apples and lemon juice. Add cabbage and onion. Stir in beans and cheese. , For dressing, in a small bowl, whisk the mayonnaise, vinegar, apple juice concentrate, oil, jalapeno, honey, pepper flakes and cinnamon. Pour over cabbage mixture and gently toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, stir in avocado. Sprinkle with walnuts and parsley.

Nutrition Facts :

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