posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. Thank you for supporting this blog.

This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall well within the copyright doctrine of "Fair Use".
Saturday, July 9, 2011

Mexican-inspired Slaw (or Cabbage Salad)

Thinly sliced green cabbage soaked in lime juice, salt, and water is something you can tucked away in a jar most of the time in our fridge.  It's fantastic on flautas, tacos, sopes, gorditas...you name it.  So, when I ran across this Mexican-inspired salad that built on that idea by adding more thinly sliced cabbage (of the purple variety) and other crunchy veggies, I had to give it a try.  Let me just say- IT IS FANTASTIC!  Our jalapeños are roarin' hot right now, so as I type my lips and my fingers are throbbing gloriously.  I didn't remove the seeds before slicing, but if you want to wimp it down a bit, then by all means remove them first.  This is not only a wonderful side for your summertime plate of food, it is killer as a topper for any tacos asada (any grilled meats, really).  Both Mexi and I had a hard time stopping (hence the happy throb).  I think this is going to replace that boring old jar of green cabbage in the fridge from here on out.
Mexican-inspired Slaw (or Cabbage Salad)
slightly adapted from Jamie's America
serves 4-6


½ small green cabbage
½ small red cabbage
small bunch of radishes
2 carrots
bunch of cilantro, leaves + stems
2 large jalapeños
1 small red onion
extra virgin olive oil
juice of 2-3 limes
sea salt
Shred (or slice) both types of cabbage as thinly as you can get them, either using a mandolin or a very sharp knife.  Place the green cabbage in a large bowl and set the red cabbage to the side in a small bowl.  Trim radishes and carrots, then slice both as thin as you can get them.  Add to the large bowl.  Chop the cilantro leaves and stems roughly and add to the large bowl.  Slice the jalapeños and onion as thin as you can get them and add those to the big bowl, as well.  Drizzle with a bit of the olive oil, then toss everything together.  Add some lime juice and salt, to taste.  Just before serving, toss in the red cabbage (the color will run a bit after a while).  Re-adjust seasoning with lime juice and salt. Serve.
Our theme at IHCC this week is Fun in the Sun!
IHCCJamieOliver

I am also sharing this post with:
seasonal saturday cookbooksundays Souper_Sundays2

Would you like to comment?

  1. So vibrant and colorful. Perfect salad for picnics!

    ReplyDelete
  2. I never dis like the red cabbage but now I am having 2 thoughts! Looks delicious this way.

    ReplyDelete
  3. Ah, what a perfectly tangy and crunchy addition (and a great way to sneak in veg) for a flauta! Yum.

    ReplyDelete
  4. I am always looking for a good veggie Mexican side dish and this looks like a real winner!

    ReplyDelete
  5. Love, love, love cabbage salads sans the mayo. I make something similar, but it's no where near as lovely as yours Heather. I really like the carrot coins in this. Gives it such great color. A must try.
    Sam

    ReplyDelete
  6. Can I just tell you how much I love that there is no mayonnaise?! I hate eggs. I can eat them baked into certain things, however, I would always prefer something sans mayo. I love a great cabbage slaw alongside any summer meal. This would be perfect served with the grilled chicken and steak I'm making for the carnivore husband this weekend. LOL. Thank you. =)

    ReplyDelete
  7. that might be the prettiest coleslaw ever.

    ReplyDelete
  8. Love this Mexican salad........the blend of colors is just too good!!!

    ReplyDelete
  9. What a colourful and delicious salad!

    ReplyDelete
  10. Oh that's pretty...but the jalepenos would fight and I'd get heartburn. Yeah...wimpy stomach...but I can make regular slaw...using gentle old buttermilk :-0

    ReplyDelete
  11. Que rica la ensalada, me gusta este plato.

    Saludos

    ReplyDelete
  12. I really have to try shredding it and soaking it in brine! I suspect that'd make raw cabbage a lot more digestible.

    ReplyDelete
  13. Love this with the jalapenos and it's a must try for me since I have all the ingredients at hand. Thanks for the recipe!

    ReplyDelete
  14. The fresh SPICY flavors in this seem perfect for summer! I mean, you're sweating anyway, right?

    ReplyDelete
  15. What an awesome idea. I'm a big fan of non-creamy slaws and this is a brand new flavour for me to try (at least for slaws). The idea of the lime and peppers... just wow.

    Thanks for sharing it!

    ReplyDelete
  16. What a great way to serve coleslaw; very creative.
    Rita

    ReplyDelete
  17. What a great twist to a simple classic salad.

    ReplyDelete
  18. The color and crunch and the spiciness of the jalapenos make this the perfect side dish. Great pick for IHCC and thanks for sharing it with Souper Sundays too. ;-)

    ReplyDelete
  19. Great looking slaw, love the Mexican flavors! I'll definitely will be making this one sooner than later.

    ReplyDelete
  20. I could totally dominate some of this cole slaw right now. I could have a field day just eating it on it's own.

    ReplyDelete
  21. Heather, I love the idea to use this slaw as a topping for other foods! Thanks so much for sharing with Cookbook Sundays, and of course, please come again!

    ReplyDelete
  22. Great break from the usual mayo-based slaws. Much more fresh, colorful, and I bet the texture is fabulous too!

    ReplyDelete
  23. Spicy! I love that you don't remove the seeds - I don't either, although Charles sometimes accuses me of trying to kill him. ;-)

    ReplyDelete
  24. Beautiful lookoing slaw - though I am probably not brave enough for jalapenos with the seeds left in!!

    Sue xo

    ReplyDelete