Best 8 Mexican Coleslaw With Spicy Lime Vinaigrette Recipes

EASY MEXICAN COLESLAW WITH CORN

Steps:

• Char the corn and jalapenos: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the kernels of corn and the jalapenos. Cook, stirring occasionally, until the corn is slightly charred, about 7 minutes. Remove from heat and let cool completely.
• Make the dressing: In a small bowl, combine the remaining 5 tablespoons of oil with the orange juice, lime juice, vinegar, cumin, paprika, chili powder, Mexican oregano (if using) and 1 tablespoon of honey. Season with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Whisk together. Taste and adjust with more citrus juice, honey, salt and pepper if desired. Set aside.
• Assemble the slaw: In a large bowl, combine the cooled corn and jalapenos, cabbage, carrots, bell peppers, red onions and half of the green onions (and jicama if using). Pour half of the dressing over the slaw. Toss well to combine. Taste and adjust with more dressing if desired.
• Let stand: Let coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. Toss again before garnishing and serving.
• Serve: Garnish the top of the slaw with the remaining green onions and cilantro. Top with cheese, avocado and any optional add-ins if using. Serve and enjoy!

MEXICAN COLESLAW

Steps:

• Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.
• In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.
• Add mayonnaise mixture and stir to combine.
• Cover and chill for at least 30 minutes.
• Sprinkle with pepitas just before serving.

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Steps:

• For the dressing: Place all ingredients in a blender and blend until smooth.
• For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

SPICY MEXICAN COLESLAW

Steps:

• Combine all salad ingredients and mix well.
• Combine all dressing ingredients and toss well with salad ingredients.
• Refrigerate until ready to serve.
• This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

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.

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Steps:

• Place all ingredients in a blender and blend until smooth.
• Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

SIMPLE MEXICAN COLESLAW

Steps:

• Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
• Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.

CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
• Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
• Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
• Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.