SOOZ'S MEXICAN COLESLAW INSPIRED BY MERLOT'S MARINATED COLESLAW
We loved Merlot's Recipe #31664 so much that when it came time to make a side dish for a Mexican themed party, I decided to use it as a basis and make it fit the theme. I'm not sure you can go wrong with ANYTHING you do to Merlot's coleslaw recipe, but this particular one turned out REALLY good! Merlot so kindly allowed me to post her basic recipe with my changes. As a side dish, this recipe made 6 good sized servings. Or you could add some shredded chicken with the cilantro and have a great main dish salad for 4 people. I started this dish on a Thursday to serve it on Saturday as Merlot says her recipe gets better as it sits.
Provided by Sooz Cooks
Categories Mexican
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the coleslaw mix with the onion and the desired amount of jalapeños in a large bowl.
- Bring to boil, cider vinegar, oil, sugar, salt & garlic powder, stirring.
- Pour over the coleslaw, onion and jalapeño mix and stir (It will look like there is not enough dressing for the amount of cabbage, but as the cabbage breaks down, you will have plenty).
- Cover tightly.
- Let sit on the counter for 2 hours (shaking occasionally during the 2 hours while it marinates), then refrigerate for at least 4 hours.
- About 2 hours before serving drain extra liquid from the slaw.
- Stir in cilantro.
- Return slaw to refrigerator until ready to serve.
Nutrition Facts : Calories 190.1, Fat 12.3, SaturatedFat 0.9, Sodium 1178.3, Carbohydrate 19.6, Fiber 2.5, Sugar 16.6, Protein 1.6
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