I like zesty slaw, not the traditional sweet slaw most people serve or buy. This one pairs well with this menu or any other barbeque menu.
Ingredients
Servings 6
- 2/3 cup mayonnaise
- 2 teaspoons honey or 1 teaspoon light agave
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Juice and zest of 1 lime
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bag shredded purple cabbage
- 1 1/2 cups shredded green cabbage
- 1 1/2 cups shredded carrots
- 1/4 cup finely diced red onion
- 1 red bell pepper stemmed, seeded and julienned
Nutritional Facts
Nutrition Facts
Mexican Coleslaw
Amount per Serving
Calories
223
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Trans Fat
0.05
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
4
g
Cholesterol
10
mg
3
%
Sodium
591
mg
26
%
Potassium
349
mg
10
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
6799
IU
136
%
Vitamin C
68
mg
82
%
Calcium
54
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a small bowl, mix the mayonnaise, honey, cumin, chili powder, lime juice, zest and paprika, salt and pepper.
- In a medium bowl, toss the purple cabbage, green cabbage, carrots, red onion and bell pepper.
- Pour the dressing over the vegetables and mix to combine.
- Serve immediately or cover and refrigerate until ready to use.
I can't believe this is called "Mexican" and yet there is no call for corn (niblets) as an ingredient. Increible!
Love fresh salads, but I have to buy some purple cabbage. I always find there are no small purple cabbages in the supermarkets and I live alone. Thanks for the recipe it looks really nice.