Ingredients
-
1/2
-
1
-
1/2
-
1/3
-
5
-
3/4
-
1
-
4
-
-
-
-
-
-
-
Directions
Mexican Coleslaw, I took the recipe from Cooking Light and tweaked it a little The first time I made it by the recipe it was too tart and not spicy enough so the following is what I finally came up with , This was perfect served with tamales and avocado slices I made a few changes so I could use what I had on hand used grape seed oil instead of olive oil and pickled jalapenos instead of fresh I also used slaw that had shredded carrots in it Gave it a nice color I omitted the onion , This was perfect served with tamales and avocado slices I made a few changes so I could use what I had on hand used grape seed oil instead of olive oil and pickled jalapenos instead of fresh I also used slaw that had shredded carrots in it Gave it a nice color I omitted the onion
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Steps
|
1
Done
|
Combine the Cabbage, Onion, Cilantro and Jalapeos in a Salad Bowl and Set Aside. |
|
2
Done
|
Combine the Lime Juice, Olive Oil, Sea Salt and Sugar and Whisk Until the Sugar and Salt Are Dissolved, Then Pour Over the Cabbage Mixture and Serve Immediately. |
|
3
Done
|
I Do not Like This Dish as a Leftover, It Loses It's Crispness and Clean Taste. |
