Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, mexican cole slaw. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

An easy to make Mexican coleslaw that pairs well with anything! Home ▸ Vegan Salads ▸ Mexican Coleslaw With Cilantro Lime Dressing. Mexican coleslaw is the perfect union of taco salad and creamy coleslaw!

Mexican Cole Slaw is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Mexican Cole Slaw is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook mexican cole slaw using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mexican Cole Slaw:

1. Take 1 packages tri-color Cole Slaw mix
2. Make ready 2 large jalapenos
3. Prepare 1 small red bell pepper
4. Get 2 stock celery
5. Prepare 1 bunch green onions
6. Prepare 1/2 cup cilantro
7. Make ready 1/2 cup extra virgin olive oil
8. Get 1/4 cup lime juice
9. Prepare 1/2 tsp salt
10. Make ready 1/4 tsp ground black pepper

Simple Mexican Coleslaw. this link is to an external site that may or may not meet accessibility guidelines. This Mexican coleslaw is a combination of shredded cabbage, black beans, corn, red peppers, jalapeno and avocado, all tossed in a creamy dressing. A great side dish for a barbecue or picnic! This easy Mexican Coleslaw is all of your favourite Mexican flavours mixed into a healthier and lighter coleslaw.

Instructions to make Mexican Cole Slaw:

1. Finely chop jalapenos, bell pepper, celery, green onions and cilantro.
2. Combine chopped veggies and herbs with Cole Slaw mix in a large bowl, stir until everything is evenly distributed.
3. In a separate bowl pour in 1/4 cup lime juice, while whisking constantly slowly stream in the cup of olive oil until completely emulsified, whisk in salt and black pepper.
4. Pour dressing over Slaw and stir until well combined. Place in refrigerator and allow to marinate for at least 2 hours before serving.

Shredded cabbage, carrots and onion in a creamy yogurt based dressing with cumin, chilli. Have some Low-Carb Mexican Coleslaw - for Mexican night! Coleslaw has always been eaten as a side dish with all sorts of meats and even with other side dishes like fries and potato salad. Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket. My Mexican Coleslaw is a Tex-Mex spin on a classic coleslaw recipe.

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