Tuesday, March 25, 2014

Excellent Mexican Coleslaw

This is a fantastic Mexican coleslaw!  I've made it with all kinds of beef and pork tortilla wraps; it is great as a topping for these as well as a side dish.
Our local grocery had this Asian slaw blend of cabbage, kale, carrots, snap peas and broccoli.  I used this mix for this recipe, although you could use or make any slaw vegetable mix you like.
-1 bag slaw veggies  {or substitute a small head of cabbage, 2 carrots and 1 small onions, all shredded}
-about 1/4 cup shredded or chopped onion
1/4 cup sugar
-1/2 cup vinegar
-1/2 tsp mustard powder
-2 tsp salt
-1/2 tsp ground corriander
-1/2 tsp ground cumin
-1/4 tsp cayenne pepper
-1/2 tsp ground pepper
-1/2 cup olive oil, canola or other veggie oil
Optional Additions:
-3 tbsp chopped flat leaf parsley
-2 tbsp chopped cilantro
1. In a small bowl combine sugar, vinegar, mustard powder, salt, corriander, cumin, cayenne, pepper, oil  and parsley and cilantro, if using.  Mix well.
2. Add onion to slaw mix.
3. Pour dressing over slaw.
4. Mix well and refrigerate for at least 1 hour, up to 1 day before serving.
Enjoy on its own or as a fantastic topping for tacos or other festive tortilla wraps.

Print Friendly and PDF

No comments:

Post a Comment

I love hearing what you have to say; let me know what you think. I look forward to comments and will reply to your comments or questions! Thanks for checking out my blog; come back to visit soon!

Related Posts Plugin for WordPress, Blogger...