South of the Border Mexican Slaw2019-06-13
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- Servings : 8 to 10
- Prep Time : 15m
- Cook Time : 0m
- Ready In : 15m
This information is per serving.
This Mexican slaw with south of the border flavors is quickly becoming one of my favorite summer salad recipes.
It’s a cole slaw recipe, or cabbage slaw, that uses both red and green cabbage as well as jicama for added crunch and carrots and red onions for extra taste, nutrition and color.
With all of those colors, it’s not only a beautiful looking cabbage salad, it’s a very healthy one too. It’s always healthy to eat a rainbow.
The touch of cumin and the fresh cilantro give this salad a Mexican touch, but you can certainly serve it with just about any summer recipes. It is a perfect salad to serve with barbecued meats. The crunchy vegetables and the cider vinegar serve as a nice contrast with the rich flavors of bbq and add a fresh, crisp note to the meal.
If you like Mexican flavors, I think you will really like this one.
South of the Border Mexican Slaw
- 3 cups green cabbage, sliced thinly
- 3 cups red cabbage, sliced thinly
- 1 large carrot, grated
- 2 cups jicama, shredded or sliced very thinly
- 1 small sweet red onion, sliced very thinly
- 1/4 cup fresh cilantro, minced
- 1/2 cup raw, unfiltered apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1/3 cup honey or other sweetener
- 1 teaspoon fresh lime juice
- 1/4 cup fresh cilantro (separate from above amount)
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- pinch of cayenne
Prepare the two cabbages, grated carrots, shredded jicama, sliced red onion and cilantro. Mix all of the ingredients together in a large bowl, then set aside.
Place all of the dressing ingredients (the apple cider vinegar, oil, lime juice, extra cilantro, cumin, salt and cayenne) in a blender and process until the mixture is well blended and creamy. Pour the dressing over the prepared cole slaw and mix well.
Cover and refrigerate the cabbage salad until you are ready to serve it.
Serves 8 to 12
For added sweetness you can add 1/2 cup fresh pineapple pieces to the slaw.
For a Mexican cole slaw recipe that is perfect for diabetics, replace the honey with an equivalent amount of Stevia. Note that you need an equivalent amount not an equal amount. Stevia is MUCH sweeter than sugar. Add some then adjust for your desired sweetness. Replacing the honey with Stevia reduces the carb count by quite a bit.
Some diabetics can take the honey and when you divide the amount of honey by 10 servings or so, it isn’t really that much. Decide for yourself.
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