RECIPE: MEXICAN COLESLAW
A tasty, healthy versatile time-saver!
Keep ready in the fridge as a side dish or garnish for easy week-day meals.
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
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
Olive oil, fresh lime juice, yogurt, honey, salt, TASTE TRAVELS Santa Fe spice blend. Click here to buy Spice Blend.
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)
Carrots, red cabbage, white cabbage, red onion, cilantro (coriander), corn.
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 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!
Filled with Mexican Cole Slaw, cheese, tomatoes and fresh cilantro (coriander). Click for recipe.
Filled with Mexican Coleslaw, cheese and plain yogurt. Click for recipe.
Served on a bed of Mexican Coleslaw. Click for Salmon recipe.
Recipe & Photo Credit: Cathy Menees
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.
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. :-)
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.
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!