Growing up, I never liked coleslaw. At all. As a matter of fact, I remember being genuinely surprised when I realized people I knew actually loved coleslaw. Over the years, as I became more health conscious, I found a great excuse to not like coleslaw: mayonnaise. You don’t want to eat THAT stuff!
Then, about a year or so ago, my sister in law (who is even more health conscious than I am) made a mayo-free coleslaw that took away the main reason I avoided the stuff. And, it was good. My preconceptions weren’t necessarily true anymore. It was tasty and healthy. Hmmmm.
I follow several health food blogs and have seen varies recipes for Mexican coleslaw in the last few months. That was it; it was time for me go ahead and make it for my family. I tried one recipe a few weeks ago and it didn’t quite to the trick in terms of the dressing. So, last night, I adapted two different recipes (one from O’Mamas and the other from the Food Network’s Bobby Flay) and came up with a winning coleslaw recipe for our family! I didn’t just like it. I loved it!!! Oh, and so did my husband!
Here it is:
1 small head of cabbage, shredded (I used green. But red would work fine also.)
3-4 carrots, shredded
1 small onion, thinly sliced (red would be ideal. I only had yellow and it was fine )
1/2 cup chopped fresh cilantro
1/3 cup fresh lime juice
1/2 cup olive oil
1 tsp cumin
1 tsp chili powder
2 cloves of garlic, minced
salt and pepper
This was truly the best tasting coleslaw I’ve ever had. I’ll be making this again very soon!
Are you a coleslaw lover?
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