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Tex Mex Coleslaw
I can never have enough coleslaw and I am always looking for variations on standard versions. I developed this recipe as a side to go with Mexican and Tex-Mex recipes, using lime juice and cilantro to give it a southwestern flavor and bell peppers for crunch and color. Add a fresh jalepeno pepper for heat…or not…it’s good either way!
Tex-Mex Coleslaw recipe
Ingredients:
- Mayonnaise - 1 cup
- Sour Cream - 1/2 cup
- Lime Juice - 1 Tblsp. (from 1/2 a lime)
- Apple Cider Vinegar - 1 Tblsp. (use 2 Tblsp if you like it super-tangy)
- Cilantro - 1 handful of leaves, chopped finely
- Garden onions - 8, sliced thin
- Salt and pepper to taste
- Cabbage - 1 small to medium head, sliced very thin, green or red.
- Carrot - 2-3 medium to large, shredded (1 cup)
- Yellow Bell Pepper -1, sliced thin, about 2 inches long (you can use any color bell peppers)
- Red Bell Pepper - 1, sliced thin, about 2 inches long (you can use any color bell peppers)
- Jalepeno Pepper - 1, chopped small (optional)
Directions:
- Whisk together the mayonnaise, sour cream, lime juice and vinegar in a large bowl.
- Add cilantro, onions, cabbage and carrots and blend well. Salt and pepper to taste.
- Cover and chill for 1-24 hours.
Serves about 8-10, depending on the size of the cabbage.
Other Coleslaw recipes:
- Classic Vinegar Coleslaw
- Creamy Red Coleslaw
- Asian Coleslaw
- Red Cabbage Coleslaw with Caraway Seeds and Dill
Make it a meal with:
- Guacamole
- Salsa
- Grilled Tex-Mex beef kebabs
- Chicken Fajitas cooked in a Crock-Pot
- Spanish Rice
- Coconut Flan
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That look so good, Judy!!