Wednesday, January 11, 2012

Recipe for Spicy Mexican Slaw with Lime and Cilantro

Spicy Mexican Slaw with Lime and Cilantro
This Spicy Mexican Slaw is a salad I make over and over again!

(Today's offering for our Month of Daily Phase One recipes is this Spicy Mexican Slaw with Lime and Cilantro that's been one of my go-to Phase One side dishes ever since I first tried it.  This slaw has been a big hit with everyone I've made it for, except people who don't like cilantro of course.  If you're not a cilantro fan, I'd still make the slaw and just leave it out.)

Don't you love it when you stumble on a recipe with such a perfect combination of ingredients that after one bite you know you'll be making it over and over again? That's just how I felt when I tasted this fabulous cabbage salad. I have in fact made it two more times in less than two weeks, and completely loved it each time. As soon as I read the recipe in Fine Cooking Annual 2008, with an ingredient list that included cabbage, cilantro, mayo, and lime I knew I'd be making it soon. I did adapt the recipe a little, and since I like my cabbage salads to stay crunchy, I completely ignored the recipe instructions to salt and drain the cabbage.

If you peek into my vegetable crisper any time of year, you'll nearly always find at least one head of cabbage hanging out. In the winter, I love adding it to soup, or using finely chopped cabbage boost the nutrition in stuffed peppers. Any time of year I add chopped red cabbage to green salad, and lots of variations of cabbage salads have turned my head. I do hope the Weekend Herb Blogging fans aren't getting tired of hearing about it because cabbage is truly a nutrition powerhouse, and like all cruciferous vegetables, it's considered to be a cancer-fighting food. This week WHB is hosted by the amazing team of Jai and Bee at Jugalbandi, whose blog always has something intriguing.

Spicy Mexican Slaw with Lime and Cilantro
(Makes about 4 servings, recipe can be easily doubled. Recipe adapted slightly from Fine Cooking Annual 2008.)

Ingredients:
4 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
(You can use all green or all red cabbage.)
2 green onions, thinly sliced
1/2 cup chopped cilantro (or more)
4 T mayo
3 T fresh lime juice (more or less to taste)
hot sauce to taste (I used about 1/2 tsp. green Tabasco sauce when I first made this, but lately I've been using Sriracha sauce)
salt to taste (I used Vege-Sal)

Instructions:
Thinly slice cabbage, using a mandoline or food processor if desired. Slice green onions, and wash, dry and chop cilantro. (I use a Mini salad spinner to wash herbs and spin them dry.) Combine cabbage, green onions and cilantro in large salad bowl.

In small bowl, whisk together, mayo, lime juice, and hot sauce. (You may want to start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)

Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.

This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you're making extra you might want to use all green cabbage, although I didn't mind the pink color at all when I ate the leftovers!

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South Beach  Suggestions: This salad is a perfect side dish for the South Beach Diet, or any low-glycemic eating plan. This would make a great side dish for grilled fish or chicken.

Kalyn Goes Crazy Over Cabbage Salad:
Sugar-Free Coleslaw with Agave Nectar)
Warm Red Cabbage Salad with Bacon and Goat Cheese
Shrimp Salad Recipe with Cabbage, Jicama, and Cilantro-Lime Dressing
Brown Rice Salad with Leftover Turkey, Red Cabbage, and Pecans
Asian Cabbage Salad with Sesame Seeds and Peanuts
Crunchy Cruciferous Chopped Salad
Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing
Cabbage and Blue Cheese Salad with Sunflower Seeds

More Cabbage Salads to Crunch On:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Napa Cabbage Picnic Salad from Simply Recipes
Chinese Cabbage Salad from Canela & Comino
Spicy Cabbage Salad from Viet World Kitchen
Autumnal Cabbage Salad from Nami Nami
Hot Cabbage Salad from Feast with Bron
Asian Chicken and Cabbage Salad from Thyme for Cooking
Napa Cabbage, Herb, and Mango Salad from A Veggie Venture
Red Cabbage Salad from The City Cook
Parsley and Red Cabbage Citrus Salad from What Geeks Eat
Peanutty Coleslaw from Everybody Loves Sandwiches

Want even more recipes?
I find these recipes from other blogs using Food Blog Search.counter customizable free hit

79 comments:

Peter G said...

You had me with lime and cilantro. I can almost taste the crunchiness. Great slaw Kalyn.

magpie said...

I just wanted to say that I really enjoy your blog. Almost every single recipe is something that I want to make or have made, and you're always giving nice health tips. Thank you!

Kalyn said...

Peter, that's just how I felt when I spotted the recipe!

Magpie, thanks. This kind of feedback means a lot to me.

bee said...

lovely blend of flavours. we replace mayo with low-fat yogurt/sour cream sometimes.

sue bette said...

I am making fish tacos tonight and this is a perfect side dish recipe!
Thanks Kalyn!

Zoe said...

Do you think this would work with napa cabbage? I have half a head I need to use up.

Maria said...

I can't wait to make this slaw with fish tacos! Yum!! Thanks Kalyn!

BrendaLou said...

Kalyn, I made this salad almost exactly as you did last week with the addition of some cubed grilled chicken and some kidney beans for my dinner. It was awesome.

Kalyn said...

Bee, that would definitely work. (Unfortunately, I'm a bit of a mayo freak.)

Zoe, can't see any reason Napa Cabbage wouldn't be great in this. Hmm, maybe I'll try it too.

Sue Bette and Maria, I thought of fish tacos when I was writing this up!

Brendalou, great idea and fun hearing from someone else who loved the recipe.

Karina said...

I love the idea of a slaw with lime and cilantro. I'm adding this (link) to my post Snappy Crunchy Cole Slaw!

Mansi Desai said...

that sure looks colorful! and yes, anything raw has to be nutritious:)

Meeta said...

looks absolutely lovely. i was thinking just this afternoon that it's been ages since I had a good slaw salad and here you are reading my mind!

Bruno said...

Hi Kalyn,

I may have to make some of this slaw... it sounds and looks delicious!

Cynthia said...

You bet I'm going to be making this! Thank you!

Kevin said...

This slaw does sound good! Nice and fresh and healthy. And just look at those vibrant colours!

Doren said...

sounds great. any reason we couldn't do it with bagged shredded cabbage, sold in the stores as cole slaw mix?

Kalyn said...

I'm just so happy that people are liking the sound of this because I was worried I was getting in too much of a cabbage rut!

Doren, can't think of any reason that coleslaw wouldn't work, although I think freshly cut cabbage is a bit crisper. I'm sure it would still be delicious though!

Gretchen Noelle said...

Wonderful looking salad! I seem to always prefer cabbage over lettuce these days just because it lasts longer! Thanks so much for including my recipe too!

MyKitchenInHalfCups said...

Slaw is something I grew up thinking I didn't like. Now it's a favorite that we have all year almost once a week. I'll have to try this one. Lime and cilantro that's got to be a winner! I've gotten pretty good at making just what the two of us will eat as we like it crispy!

Joe said...

This sounds like a perfect dish to sit down with on the upcoming warm spring nights!

Kristen said...

You know... I never, ever make slaw because my hubby doesn't like to eat it, but maybe if i try something different like this! It looks so good!

The Culinary Chase said...

Oh Kalyn, the ingredients are also favorites of mine especially lime & cilantro (coriander). Yum & colorful to boot! Cheers!

stephanie said...

thanks so much-- i made this straightaway last night with some blackened chicken breasts-- it is my new favorite! i love your site!!!! i am on SBD and you inspire me everyday. thanks!

Kalyn said...

Stephanie, so glad to hear you liked it, and thanks for the nice feedback!

chefjp said...

I enjoyed visiting your blog-- wonderful flavors!

KBo said...

You are so right about every ingredient being perfect! I made this last night and also added some red pepper flakes in addition to a few drops of hot sauce...it was perfect!

I will definitely make this again, thanks for the recipe.

Kalyn said...

KBo, thanks for the feedback. I think hot pepper flakes is a great idea!

Helen said...

I love this, there can never be enough slaw recipes in my opinion. It sounds fresh, crunchy and delicious.

cristie said...

I'm a big fan of cruciferous veggies also! But I don't have a lot of time to cook, so every week or so I buy a bag of red and green shredded cabbage and a bag of shredded broccoli. I mix the two together and dump a bit of Marazetti coleslaw dressing on top. Then I'm ready to eat lunch or fast snacks for the rest of the week!

Pam said...

Lime and cilantro, my two favorites! Can't wait to try this!

Ellie @ Kitchen Wench said...

Gorgeous coleslaw! As my father was recently diagnosed with diabetes so I can see myself trying a lot more of your healthier and low GI recipes for him :) This may be the start as he adores coleslaw!

katiez said...

Never tire of cabbage. I need to use more of it. I like the idea of just having it on hand and tossing it in whenever...
I wouldn't salt/wilt it either...
Crunchy is always best.
I'm going to plant my cilantro soon...We'll see....

Jhonie said...

mmmm yummi .... what the content is?

Kalyn said...

Jhonie, I'm guessing you mean the calorie or carb content? I don't count carbs or calories so if you want to know that you will have to calculate it yourself.

John La Puma said...

I have to try this one some time with fish tacos as everyone seems to be suggesting. Here is a good, healthy fish taco recipe http://www.chefmd.com/recipe_display.php?id=44 Like you said cabbage is a nutritional powerhouse; it's been associated with a 40% reduced risk of ovarian cancer. Pretty good for colorful cabbage and tacos. If you are interested, you should look at more of the information on the ChefMD site.

Indonesia-Eats said...

Your slaw looks so colorful. Love those combination

kickpleat said...

yum, i'm such a cabbage fan and this slaw looks great!

Lara said...

I am a new reader and I just love your blog! It has become my go-to source for encouragement and recipes (I'm in week 2 of Phase 1). Thanks for another great recipe! Even my picky 11yo loves this coleslaw :-) You make me feel like I can really do this for the rest of my life!

Kalyn said...

Lara, thanks. And you really can do it for the rest of your life. (Of course every so often you will go off the wagon and eat things that aren't really allowed, but then just start right back again!0

Carrie said...

Yum, this sounds so good! I have everything that I need except lime juice. I know this is probably crucial, but I hate to make a run to the store. Is there any substitution you think I could make or just omit?

Kalyn said...

You could make it with white balsamic vinegar or rice wine vinegar, although it wouldn't be quite the same. You're right that what makes this special is the lime juice so try it again that way when you have some limes.

graveflower said...

I just made this. I made it with the pre-packaged cole slaw mix that they have at the grocery store, which also had some carrots and such. This was REALLY good. I will never eat regular cole slaw again. I forgot the green onions (woe!), nixed the cilantro, and added raisins. Twas delicious. Thanks Kalyn.

Kalyn said...

How fun! I love the sound of your variation too. Thanks for sharing.

Stef said...

It had been a long time since I'd made this once before, and I tried last night to see if I could remember how to make it, and upon review of the recipe here today, I see that I was spot on! That just shows what an easy recipe this is, if I can remember it after all that time.

I don't really like traditional cole slaw, but I love this. When I'd made it a while back, I'd mixed red and green cabbage. Since it is just my husband and I, we had leftovers, and it had all turned a bright pink overnight thanks to the red cabbage and mayo. So eating it immediately after making it definately preserves the different vibrant colors in the dish.

Last night I used only green cabbage but added a shredded carrot for some color. Everything else I did the same way. I used Texas Pete for the hot sauce. It turned out as yummy as the first time I'd made it, and it went great with our ceviche and our black bean and corn salad!

Kalyn said...

Stef, I know what you mean about the red cabbage turning it pink! (Although it hasn't stopped me from eating the leftovers!) I like the idea of using carrot in this too; will have to try that.

Kate said...

I made this as a side for chicken in mole xiqueno with white rice, and man it is PERFECT!

Kalyn said...

Kate thanks; it's definitely one of my favorites.

posy-by-melart said...

I love this blog! It's totally helping me with my South Beach diet, and it encourages me to get really creative in the kitchen (which I LOVE doing).

So, I just wanted to say that I took your Mexican slaw recipe and gave it my own healthy twist. Instead of cabbage, I had a bunch of broccoli stalks leftover from some broccoli crowns I had broken down for munchies. So I ran the stalks through my food processor, along with a couple of carrots. I omitted the cilantro (unfortunately I'm one of the few that find that it tastes funky) and added sriracha, and the slaw is EXCELLENT, as well as high in fiber due to the broccoli!

Kalyn said...

I love the sound of your spicy broccoli slaw!

puppyupy said...

Hi Kalyn - I would love to try this recipe, but without the mayo or any dairy products. Do you have any suggestions for a vinaigrette based slaw? Thanks!

Kalyn said...

Maybe try making a spicy lime vinaigrette, replacing the mayo with olive oil, using the lime and hot sauce as in this recipe? If you try it, love to know how it turns out.

puppyupy said...

Thanks, Kalyn, for the suggestions and yummy recipe. Here's what I did to make this mayo free - 3 T fresh lime juice, 2 T honey, 3 T rice wine vinegar, 1 t Dijon mustard, 1/3 cup olive oil, 1/4 t salt, 1 t chipotle chiles in adobo sauce. I made this twice this week for different events and came home each time with an empty bowl. Will definitely try it with fish tacos.

Kalyn said...

Your mayo-free version sounds good!

Kati said...

This was awesome! I think next time, I'll go the sour cream route. I used Sriracha, and it rocked! Thx.

Kalyn said...

Kati, glad you liked it. I love the Sriracha in this. I think it would be good with sour cream or even Greek yogurt instead of the mayo, keep meaning to try it.

maryl said...

I made the slaw last night. It was great! I used my mother's trick to keep the red cabbage from bleeding. After you shred the cabbage, soak it in warm water for a half hour or longer. Drain and rinse it. Let it dry or pat it dry and use it in the recipe. No weird pink color! (Works with carrots too.)

Kalyn said...

Maryl, thank you for that trick! I've never heard that before but I'll definitely try it.

Suki said...

Made this tonight for our bonfire party to accompany baked potatoes and chilli con carne. I did swap the cilantro for coriander, but everyone loved it! Thank you :)

Kalyn said...

Glad to hear it was a hit. Not sure if you mean coriander the spice or coriander leaves, but if it's the leaves, that's the same thing as cilantro, just another name for it.

Jen said...

I was looking for a slaw recipe and this looks fantastic: both lime AND hot sauce! Thanks.

Kalyn said...

Jen, I love this slaw. Can't imagine how many times I've made it. Hope you enjoy.

M & K said...

We have been searching for the perfect Mexican slaw recipe for a couple of years, and this is it!! Thanks for the great recipe...it is soooo good. I recently stumbled across your blog and am so glad I did.

Kalyn said...

So glad you like it.

Anonymous said...

Thank you soooooo much for this recipe it is just what I have been looking for! It is so good and easy to do ;) thanks again

Kalyn said...

You're welcome. I just adore this salad.

Julie said...

This recipe was so simple and was addicting. It seems strange to use that word about cabbage, but I kept going back to eat a little bit more. Delicious!

Kalyn said...

Julie, that's just how I feel about this recipe as well. I must have made it more than 25 times since I posted this.

Amy said...

Kalyn, thanks so much for this recipe! I've posted this one in my newsletter this week for my audience. We had this last night and it totally jazzed up my leftover Tamale Pie...my husband, who is not the biggest cabbage fan, had two helpings!

Debi said...

Kalyn, my husband and I are gearing up to start the South Beach Diet soon. I am so glad to have found your site. I love to cook, so I am looking forward to continue making awesome meals while on this diet, thanks to you.

CJ said...

I love slaws like this. I've recently started blending the cilantro, green onion, lime, mayo and a little milk or cream, along with a seeded jalapeno due to some "fussies" in the group. (I don't like onion, ciantro, etc.) The thing I noticed is how well the flavors meld when the dressing is blended together before tossing with the slaw.

Your recipe is making me hungry for tacos with cilantro slaw! I just love your recipes.

Kalyn said...

CJ I love the idea of blending all those in the dressing. (And you are so kind, thanks!)

Cookin' Canuck said...

I simply don't make slaws enough. When flavored like this one (yes, bring on the cilantro), they make a great meal, topped with chicken or fish.

Kalyn said...

True Dara, and one of the best things about cabbage is you can eat as much as you'd like!

Neilesh Patel (Recruiter focused on Food Manufacturing Jobs) said...

I came across your blog today and enjoyed it. Is it ok if we re-post some of your entries in our newsletter? I just think a lot of the food and beverage people who visit our community would like reading some of your posts, even though they are mainly industry professionals, they are still ‘foodies’. Let me know J

Neilesh

noemptychairs.me said...

We make this slaw all the time at our house. I was thrilled when I first made your recipe. I use cabbage often, in soups and things, but rarely use an entire head in one meal. So I always plan another meal that I can make this coleslaw with to use up the remainder of the cabbage.

We were out of limes once when I made it, and it just wasn't the same with lemon juice. The lime juice (and cilantro!) definitely makes the salad. Thanks for such great recipes.

Kalyn said...

I can't give permission for my photos and recipes to be published together in other places. I am willing to give permission for posting the photo with a link to the recipe on my site, but that's all.

Deborah said...

I love the crunch of cabbage, and this this recipe would be extremely satisfying!

Doren said...

thanks for reposting... kind of forgot how much i love this. making it today and happen to have some pumpkin seeds sitting around.. throwing them in as well, and keeping my fingers crossed.

Unknown said...

I've been meaning to make this for years. When I finally went to make this yesterday, I realized that I only had a little cilantro (mostly stems) left. I added them to the dressing and blended it in my mini-chopper- delish!

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