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.
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Sunday Adeleye
[email protected]This coleslaw is amazing! I've made it several times now and it's always a crowd-pleaser. The dressing is so flavorful and the cabbage is nice and crunchy. I highly recommend this recipe.
Charles Ledesma
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add some grilled chicken or shrimp to make it a more complete meal.
tanveer Saleem
[email protected]This Mexican coleslaw was a hit at my Cinco de Mayo party! The spicy lime vinaigrette was the perfect balance of tangy and spicy, and the cabbage, carrots, and bell peppers were all fresh and crisp. I will definitely be making this again.