Mexican Cole Slaw
Inspired by the Anamias Mexican Restaurant in Dallas, this refreshing cole slaw is a great balance to hot, spicy Mexican food.
The defining characteristics to a Mexican Cole Slaw versus the typical Cole Slaw served at American picnics is a lime juice/vinegar based dressing with a bit of sugar, and the addition of fresh cilantro to an otherwise typical vegetable mixture of green cabbage, green onions and shredded carrots. I’m not sure just how Mexican this is south of the border, but the recipe was inspired by a very popular Mexican restaurant in Dallas.
Mexican Cole Slaw
Yield: 2-3
Inspired by the Anamias Mexican Restaurant in Dallas, this refreshing cole slaw is a great balance to hot, spicy Mexican food.
Ingredients
- 10-oz bag prepared "Angel Hair" Cole Slaw
- 1/2 cup carrots, shredded
- 3-4 green onions, chopped
- 1/2 cup loosely packed cilantro, rough chopped
- 1/3 cup apple cider vinegar
- juice of 2-3 medium to large sized limes (about 1/4 cup)
- 1/4 cup avocado oil
- 1 tsp table sugar
- 1/2 tsp celery seed
- 1/2 tsp celery salt
- 2 dashes Tabasco Sauce
- 7-8 grinds fresh cracked black pepper
Instructions
- Blend the apple cider vinegar, lime juice, sugar, celery seed, celery salt, black pepper and Tabasco in a mixing bowl and whisk thoroughly.
- Add the avocado oil and whisk again.
- Set the dressing aside at room temperature for at least thirty minute.
- Add the cole slaw mix to the carrots, green onions and cilantro in a metal bowl. Chill in the refrigerator for at least thirty minutes.
- At the last minute before serving, add the dressing to the cole slaw mixture and toss.
- Serve in chilled ramekins or salad bowls.
Notes
- If you have an aversion to using a packages cole slaw mix, take a half head of green cabbage and run it through a mandolin for thin slices and proceed with the recipe.
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