MEXICAN SLAW WITH CILANTRO AND LIME
Mexican Slaw with jalapeño and lime- perfect for tacos or a vegan side to your Mexican Feast. Fast and easy and Vegan!
Provided by Sylvia Fountaine | Feasting at Home
Categories salad
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option. See notes for adding other veggies.
- Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
- Toss well. Taste and adjust salt and lime to your liking. Add extra jalapeno if you like.
- Keep in the fridge until ready to serve.
Nutrition Facts : Calories 108 calories, Sugar 5.2 g, Sodium 189.3 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 11.6 g, Fiber 3.1 g, Protein 2.1 g, Cholesterol 0 mg
CILANTRO-LIME COLESLAW
This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.
Provided by Mom
Categories Salad Coleslaw Recipes With Mayo
Time 25m
Yield 7
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 5.6 g, Cholesterol 9 mg, Fat 18.8 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 2.8 g, Sodium 163.9 mg, Sugar 3.1 g
SPICY MEXICAN COLESLAW
This is ideal picnic food since it has no mayo in it. You can use more or less hot pepper depending on how hot you like it/can take it.
Provided by Mirj2338
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all salad ingredients and mix well.
- Combine all dressing ingredients and toss well with salad ingredients.
- Refrigerate until ready to serve.
- This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.
MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE
A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.
Provided by princessmommie
Categories Vegetable
Time 15m
Yield 1 1/2 c, 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
- Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
- Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
- This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.
CREAMY CILANTRO-LIME SLAW
Provided by Rick Rodgers
Categories Side Quick & Easy Low Cal High Fiber Backyard BBQ Mayonnaise Summer Grill Grill/Barbecue Cabbage Potluck Sour Cream Lime Juice Green Onion/Scallion Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Season slaw with more lime juice, salt, and pepper, if desired, just before serving.
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