Spice Blend Recipe Page Banner - SANTA F

RECIPE:  MEXICAN COLESLAW

A tasty, healthy versatile time-saver!

Eat it as a stand-alone salad, serve it as a side dish next to any seafood, meat or poultry, or use it as a filling in wraps, burritos, or tacos.

Salad will keep for 5-6 days in the refrigerator. 

PREP TIME:  5-20 min (see Cooks Notes below)

ASSEMBLE TIME:  2 min

MAKES:   1.5kg

INGREDIENTS

FOR THE DRESSING

  • 1 sachet Taste of SANTA FE spice blend

  • ¾ cup (180 ml) sunflower oil

  • ¼ cup (60 ml) plain yogurt

  • 2 TBSP (30 ml) mayonnaise

  • 1-2 TBSP (15-30 ml) honey

  • 3-4 TBSP (30-60 ml) lime juice (to taste)

  • 1 tsp salt

FOR THE SALAD*

  • 14 oz (400 g) shredded white cabbage

  • 14 oz (400 g) shredded purple cabbage

  • 10 oz (300 g) julienned carrots

  • 1 red onion, finely diced

  • 1 cup, loosely packed, (50 g) chopped coriander (leaves and stems).

  • One 5 oz (150 g) can of corn (no added sugar)

 

ASSEMBLE THE SALAD

In a large bowl, whisk together all of the DRESSING ingredients and make sure they are blended well.

 

Add all the SALAD ingredients to the bowl.

 

Mix thoroughly and store in an airtight container in the fridge until ready to serve.  It's that EASY!

SERVE

Serve this as (1) a stand-alone salad with toasted pumpkin seeds, (2) a side dish with any seafood, meat or poultry, or (3) use it as a filling in tacos, wraps or burritos.  It's that VERSATILE!

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Recipe & Photo Credit:  Cathy Menees

*INGREDIENT PORTIONS

 

The gram weights of the cabbage and carrots in this recipe comes down to nothing more than what is available in my grocery store, pre-shredded.  :-)

 

So, feel free to alter the individual amounts of each based on your tastes, or what you can buy.  Heck, you can use all cabbage if you want -  as long as the total weight of the veggies comes out to around 1100 to 1200 grams ( 2.5 pounds), which is the right amount of slaw for the dressing.

 

 

PREP TIME

 

These days it's so easy to buy the cabbage and carrots already shredded.  If that's the case, it's 5 minutes to prep.  If you buy the whole veggies and put them through a food processor, t's 10 min to prep.  If you are doing the chopping by hand, then plan 15-20 min, depending on your knife skills.  :-)

 

 

VERSATILITY

 

Seriously, this salad is GREAT to have on hand as it stands on it's own for lunch, or adds the fresh crunch you want to tacos, burritos or wraps without adding more chopping to that effort.

STORAGE

 

This will keep nicely in your fridge for 7-8 days (depending how cold your fridge is), so you can use it in all the ways mentioned!

 

 

COOK'S NOTES

Need to REPLENISH your SPICE BLENDS?

 

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