Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Mexican slaw. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Mexican slaw Recipe. The Mexican Slaw is made with shredded cabbage but what I love about his recipe is how you can add all sorts of other crunchy veggies to the mix-like grated radishes ( yummy!) jicama, kohlrabi or carrots (so pretty!). Clean out your fridge. 😉 And if short on time, YES, store-bought, packaged slaw mix is totally fine!
You can cook Mexican slaw using 6 ingredients and 2 steps. Here is how you cook it.
Ingredients of Mexican slaw
You need 1 of thinly sliced cabbage.
Make ready 1 of Jalapeños chopped de seeded.
Make ready 1 of chopped peeled cucumber.
Take 1 of cilantro.
It’s 1 of lemon juice.
Prepare 1 of salt and pepper to taste.
Combine the cabbage, onion, cilantro and jalapeños in a salad bowl and set aside.Combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately.Mexican Coleslaw is loaded with South of the Border flavors and is perfect for any cookout or BBQ.It also pairs well with tacos, fajitas, and the like.
Mexican slaw instructions
Rinse veggies. Peel and chop and mix add lemon juice.
Feel free to add grilled sweet corn and black beans to your mexican slaw.
We have made this with regular vegetable oil and white vinegar as well and it works well.I would however add a little sugar to the oil/vinegar to sweeten the slaw just a bit.A bit of fresh ground pepper never hurt either.
A cool, creamy, and crunchy coleslaw is hard to resist, but add some bold flavors and spice and you really have something that is crave-worthy.Many coleslaw recipes require melding in the fridge for an hour or so, but this Mexican coleslaw is perfect right away.A unique feature of this recipe is that it has both cumin seed and ground cumin: to really bring out that cumin-y flavor!It's very easy to make: the hardest part is the knife skills to chop up all the veggies.My Mexican Coleslaw is a Tex-Mex spin on a classic coleslaw recipe.
