Mexican Coleslaw With Spicy Lime Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing. Ingredients:
4 cups green cabbage, thinly sliced |
2 cups red cabbage, thinly sliced |
2 green onions, thinly sliced |
1/2 cup cilantro, chopped |
3 tablespoons fresh lime juice |
2 tablespoons honey |
3 tablespoons rice wine vinegar |
1 teaspoon dijon mustard |
1/3 cup olive oil |
1/2 teaspoon salt |
1 teaspoon chipotle in adobo sauce (optional) |
Directions:
1. Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
2. Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
3. Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
4. 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.
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