Mexican Cole Slaw

Serves: 5
Total Calories: 203


6 cups shredded red and green cabbage
3 tablespoons chopped cilantro or parsley
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
1 (4-ounce) can chopped green chili, drained
juice of 2 lime
2 cloves garlic, minced
1/4 cup white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon Tabasco
1/4 cup water
1/3 cup olive oil


Place cabbage, cilantro, red pepper, onion, and chiles in a glass bowl. In a jar with a tight-fitting lid, combine the lime juice, garlic, vinegar, sugar, salt, Tabasco, water, and oil. Shake well. Pour dressing over the slaw and toss to coat well. Marinate refrigerated, tightly covered, with plastic wrap, for at least 12 hours, tossing frequently. Drain and serve well chilled. The salad can be made up to 3 days in advance, but drain it after 2 days and keep it tightly covered.

Nutritional Facts:

Serves: 5
Total Calories: 203
Calories from Fat: 128

This Mexican Cole Slaw recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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Mexican Salad
Chop Chop Salad
New Mexico Burning Salad
Spinach Salad with Mango Chutney Dressing
Spinach Salad with Bacon Dressing
Mexican Cole Slaw
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24-Hour Vegetable Salad
Squash Salad
Broccoli Salad Supreme
Texas Tabbouleh
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Linda Martin’s “Eyes of Texas” Salad
Fantastic Cold Green Bean Salad
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Cynthia’s Jalapeño Potato Salad
Right-in-the-Skillet Potato Salad
A Truly Different Chicken Salad
Grilled Chicken with Macadamia Nuts
My Favorite Chicken Salad
Shrimp Filled Avocado Shells
Shrimp and Napa Cabbage Salad with Roasted Peanuts
Tossed Fajita Salad
Margarita Chicken Pasta Salad
Fresh Fruit Salad with Spicy Avocado Dressing
Alligator Pear Salad
Sedona Christmas Salad
Apple Salad
Andre’s Lime Salad
Gazpacho Salad
Molded Gazpacho Salad with Avocado Cream
Creamy Gazpacho Salad
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