Spicy Coleslaw

Name: Spicy Coleslaw
Yield: Makes 5 cups coleslaw.
Cuisine: Mexico
Ingredients: 1 tablespoon fresh-squeezed lime juice; ½ cup grated carrot; ½ serrano or—for less heat—jalapeño chile, stemmed and minced (about 1 tablespoon); 1 bunch cilantro, chopped (about ½ cup); 2 tablespoons olive oil; ½ teaspoon salt; 2 tablespoons fresh-squeezed lemon juice; 1 cup thinly sliced red cabbage; 2 tablespoons rice vinegar; ½ cup minced red onion; 3 cups thinly sliced green cabbage; 2 tablespoons minced red bell pepper

Preparation info

Makes
5 cups
coleslaw.

Difficulty
Easy

Appears in

Amor y Tacos

By Deborah Schneider

Published 2010

About

Don’t serve soggy slaw—this one needs to be crisp and fresh to add zip to your tacos. You can prepare the vegetables ahead of time, make the dressing separately, and toss with salad a few minutes before serving.

Ingredients

3 cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
½

Americas
Mexico
Spicy
Vegan
Central America
Gluten-free

Method

In a bowl, combine the cabbages, carrot, chile, bell pepper, onion, and cilantro. In a separate bowl, stir together the remaining ingredients to make the dressing. Just before serving, toss the dressing into the vegetables and use quickly.

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Part of

Tacos

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