Lori's Mexican Coleslaw
Recipe: #10829
October 26, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, Mexican, Cinco de Mayo, Picnic, Potluck, Gluten-Free, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Lime, more
"This is a simple cabbage salad that goes well with any summer meal. I typically serve this as a side with pollo asado tacos (see my recipe for Pollo Asado), and it goes especially well with fish tacos. Sometimes, I use it ON my fish tacos! You can adjust the cilantro to your taste, I know I have many friends that say they don't eat it, but love this salad when I cut back on the cilantro a little bit. Also, adjust the amount of lime juice to your taste, as limes vary greatly in their acidity. To make this extra colorful, you can add 1/2 cup of shredded carrot or 1/4 cup of finely diced red bell pepper. Eat it the same day you make it, as it doesn't keep. Buen provecho!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (165.2 g)
- Calories 124.3
- Total Fat - 10.5 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 421.4 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 3.5 g
- Sugars - 0.8 g
- Protein - 3.3 g
- Calcium - 104.3 mg
- Iron - 2.2 mg
- Vitamin C - 73.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large serving bowl, combine cabbage, cilantro and green onion. If using carrot or bell pepper, add it too.
Step 2
In a small bowl, combine the olive oil, lime juice, garlic, salt and pepper. Adjust seasoning. If preparing in advance, stop here and refrigerate both bowls until serving time.
Step 3
Right before serving, stir the dressing then add it to cabbage mix and toss well to coat. Serve immediately or it will wilt.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose limes that are firm and heavy for their size for the best flavor.
- Use the freshest ingredients possible for the best flavor.
- Replace the olive oil with avocado oil: Avocado oil is a great substitute for olive oil as it has a higher smoke point, which makes it better for high-heat cooking. It also has a milder flavor, which will help bring out the other flavors in the dish.
- Replace the lime juice with lemon juice: Lemon juice is a great substitute for lime juice, as it has a similar tartness and acidity. It will still provide the same flavor profile to the dish, while adding a different twist.
Asian-Style Coleslaw Replace the olive oil, lime juice, garlic, salt and pepper with a mix of 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 tablespoon of honey, 1 teaspoon of freshly grated ginger, and 1/4 teaspoon of red pepper flakes. Add 1/4 cup of slivered almonds or cashews for crunch.
Tropical Asian-Style Coleslaw Replace the olive oil, lime juice, garlic, salt and pepper with a mix of 2 tablespoons of coconut milk, 1 tablespoon of sesame oil, 1 tablespoon of fish sauce, 1 tablespoon of honey, 1 teaspoon of freshly grated ginger, and 1/4 teaspoon of cayenne pepper. Add 1/4 cup of chopped macadamia nuts and 1/4 cup of diced mango for a tropical twist.
Grilled Fish Tacos - This dish is the perfect accompaniment to Lori's Mexican Coleslaw. The grilled fish provides a savory flavor that pairs well with the bright and zesty flavors of the coleslaw. The combination of the two dishes is a great way to enjoy a summer meal!
Mexican Rice: Mexican Rice is the perfect side dish to Lori's Mexican Coleslaw and Grilled Fish Tacos. The rice provides a light, fluffy texture and is a great way to balance out the bold flavors of the other dishes. It also adds a delicious and unique flavor to the meal.
FAQ
Q: How long can I keep this coleslaw?
A: This coleslaw is best eaten the same day it is made, as it does not keep well. Refrigerating the dressing and cabbage mix separately until serving time is recommended, but it should not be stored for more than a day.
Q: What kind of cabbage is best for coleslaw?
A: Green cabbage is the most popular choice for coleslaw, as it has a mild flavor and crunchy texture. Red cabbage can also be used, but its flavor is stronger and it tends to be softer.
4 Reviews
You'll Also Love
Fun facts:
The cilantro used in this recipe is also known as "coriander" or "Chinese parsley" and is widely used in Mexican, Asian, and Indian cuisine.
The lime juice used in this recipe is a popular ingredient in Mexican cuisine, and is said to have been introduced to Mexico by Christopher Columbus in the 15th century.