Best Spicy Mexican Cabbage Slaw Recipes
SPICY MEXICAN CABBAGE SLAW
Chipotle chile and cumin liven up crunchy coleslaw. Assemble it in 20 minutes, then chill to blend the flavors.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- In small bowl, mix dressing ingredients.
- In large bowl, mix salad ingredients. Add dressing; toss to coat. Cover and refrigerate at least 1 hour before serving to blend flavors.
Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 4 g, TransFat 0 g
SPICY CURTIDO (PICKLED CABBAGE SLAW)
Curtido is a lightly pickled cabbage slaw common in Central America. Using a half jalapeno gives it some real zip but you can always dial back on it if you want. (Note: these instructions are not meant for long term canning.)
Provided by Mexican Please
Number Of Ingredients 9
Steps:
- Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno. Grate the carrot.
- Combine the remaining ingredients in a bowl: 1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt (Kosher or sea salt).
- Add the liquid mixture to the veggies and combine well. Crush the cabbage a bit so that it will fit into the jars.
- Fill two pint-sized Mason jars with the veggies and top with the brine.
- Seal well and let pickle overnight in the fridge.
Nutrition Facts : Calories 17 kcal, ServingSize 1 serving
PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)
It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.
Provided by mommy
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g
SPICY SOUTHWESTERN SLAW
Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.
Provided by DEBNJAMES
Categories Salad Coleslaw Recipes No Mayo
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
- In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g
SPICY CABBAGE SLAW
Steps:
- Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.
SPICY MEXICAN COLESLAW
This is ideal picnic food since it has no mayo in it. You can use more or less hot pepper depending on how hot you like it/can take it.
Provided by Mirj2338
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
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