Mexican Cole Slaw

Mexican Cole SlawI have recently discovered the wonders and beauty of cole slaw.

Mexican Cole Slaw

Enjoy the crunch of cole slaw with a Mexican flavor kick!

In fact, not only have I learned to enjoy it as a salad/side dish but I have also discovered the yumminess of topping my burger or pulled pork sandwich with cole slaw.

I love the crisp texture of the cabbage and I also love how relatively easy it is to put together.  It especially makes a nice addition to a Mexican themed dinner when you add a little kick to it.

This Mexican Cole Slaw also fits the pretty and delicious criteria since it uses green and red cabbage.
Mexican Cole SlawThe addition of some green onion, lime and cilantro gives it that Mexican flavor.
Mexican Cole Slaw
The kick comes in the dressing with the addition of hot sauce or Tabasco sauce.  You can choose your hot sauce of choice and also your level of kick by the amount you put it.
Mexican Cole Slaw

I especially liked the Mexican Cole Slaw as a side dish for the Brisket Tacos with Mango BBQ Sauce I made in the crock pot last week.
Mexican Cole Slaw

As you know, I recently attended Blogher Food in Seattle and one of the best parts of the conference was meeting new bloggers and their blogs!  Today’s recipe is one I found over at Kalyn’s Kitchen – a new blogger friend I made at Blogher Food.  Kalyn’s  got lots of great healthy recipes that are perfect for the South Beach Diet.

Mexican Cole Slaw

Yield: 4 servings

Ingredients

  • 3 C thinly sliced green cabbage
  • 3 C thinly sliced red cabbage
  • 2 green onions, thinly sliced
  • 1/2 C cilantro, chopped
  • 4 T mayo
  • 3 T fresh lime juice
  • hot sauce or Tabasco sauce to taste
  • salt to taste

Instructions

  • Thinly slice cabbage.
  • Slice green onions and chop cilantro
  • Combine cabbage, green onions and cilantro in large bowl.
  • In a small bowl combine mayo, lime juice and hot sauce. Taste as you go
  • Add dressing to cabbage mixture and stir.
  • Season to taste with salt and serve immediately.
  • May chill for a few hours.
  • This salad will keep overnight in the refrigerator but the red cabbage will bleed causing the salad to turn slightly pink.
  • Recipe from Kalyn's Kitchen

 

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

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Comments

  1. Mary Anne says

    Sounds yummy. Back in “the day” my favorite burger at Twoees in Alhambra was the Dutch burger – Coleslaw and onion = oh so good!

  2. sue says

    Your crock pot recipe sounds delicious, I have always been a big, big fan of coleslaw and just printed off your recipe. Cabbage is so good for you, low in calories and not expensive to purchase all year, so I’m happy you have joined the ranks of ‘slaw lovers.

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