Mexican Coleslaw………

Awhile back I posted a recipe for Asian coleslaw. I am not a fan of coleslaw with the typical mayonnaise dressings. BLEKH!! Not my thing at all. That is why I like the Asian slaw and my Mexican slaw. Years ago I went to a Mexican restaurant in town and they serve a tiny little bowl of slaw with every meal. I noticed it had corn in it. Hmmm, that was interesting and I fell in love right then. SO yummy. This Mexican slaw is super refreshing and simple. I served this with some melty cheese quesadillas for guests recently. Perfect, non complicated meal.
So, if you are experiencing miserably hot weather like we are…..and your hair is all sweaty and plastered to your face and your clothes are sticking to your sweaty body and you have no energy and you are looking for a light refreshing dish, you just may want to try this slaw. Not saying it will cool you off or anything, but it won’t just lay there in your gut making you feel all weighted down and miserable. Try it!

mexican slaw mexicanslaw2

Mexican coleslaw
2-4 servings

Half of a  head of cabbage, shredded (or buy the already shredded kind with carrots in it)
1/2 carrot, shredded
2 green onions
1 cup frozen or canned corn (or roasted fresh corn removed from cob)
1 jalapeno, minced (optional) you KNOW I gotta have my heat
Chopped fesh cilantro, to taste
Juice of 2 limes or lemons whisked with 2 tablespoons of vegetable oil
(or you can just use italian salad dressing)
Salt and pepper

Toss everything together and chill. That’s it!! Great with some shredded chicken mixed in,  too.

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