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Mexican Slaw

Submitted by: mamawolf on March 1, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Mexican Slaw

DH does not care for traditional mayo based cole slaw. Several years ago (read in the last century) someone gave us a similar recipe which has been tweaked over the years and morphed into this dish. Ir is great as a side dish and phenomenal as an addition to tacos, especially fish tacos. The tang of the vinegar and lime juice add something extra to the usual tacos. As a side dish it goes well with chicken, pork and as stated, fish. With the addition of minced jalapeno and diced red onion there is an additional bit of heat and bite.

Difficulty: Easy

Servings: 6 as a side, 8-10 with tacos

Prep Time: 15 minutes   Cook Time: None. Chill time 4 hours  


3 cups slaw–packaged slaw mix or finely shredded cabbage
1/2 cup frozen corn, thawed
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1/4 cup olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup chopped cilantro
Salt and freshly ground black pepper
OPTIONAL: Seeded and minced jalapeno pepper to taste and diced red onion.


In a small bowl mix vinegar, lime juice, cumin and coriander. Slowly whisk in olive oil. Set aside while assembling the remaining ingredients.

In a larger bowl mix slaw mix and corn. Pour dressing over, toss and refrigerate to blend flavors.

Additional ingredients such as seeded minced jalapeno pepper or diced red onion may be used for personal tastes.

Categories: Budget, Condiments, Other Condiments, Vegetable Salads, Vegetarian


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