Festive Mexican Slaw
A simple coleslaw marinated with tangy vinegar is perfect for any Mexican meal. I serve this as a side dish or as garnish for tacos, tortas or enchiladas.
For a different flavor, substitute olive oil for the canola oil.Variations
For a simpler version, omit red cabbage and red bell pepper and use 5 cups (1.25 L) green cabbage instead.
For additional flavor, add juice of 1 lime.
Makes4 to 6 servings
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together, game day
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecrunchy, tangy
Type of Dishsalad, vegetable
- ½ cup canola oil 125 mL
- 1/3 cup white vinegar 75 mL
- ½ tsp salt 2 mL
- 3 cups finely shredded green cabbage 750 mL
- 2 cups finely shredded red cabbage 500 mL
- 1/3 cup diced red bell pepper 75 mL
- Cracked black peppercorns
In a large bowl, whisk together oil, vinegar and salt until well blended. Add green and red cabbage and bell pepper and toss until well coated. Season with pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for up to 1 hour before serving. Coleslaw will keep, covered and refrigerated, for up to 2 days.
2013 Kelley Cleary Coffeen