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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Cole Slaw Recipe

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This recipe for Mexican Cole Slaw is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1/3 cup mayonnaise or salad dressing
• 1/3 cup sour cream
• 1/3 cup bottled chunky chipotle salsa or desired salsa
• 1 tablespoon snipped fresh cilantro
• 1 teaspoon lime or lemon juice
• 1/8 teaspoon bottled hot pepper sauce (optional)
• 4 cups shredded* green and/or red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
• 1/2 15 1/4 ounce can whole kernel corn with Mexican seasonings, drained, or 1 cup frozen whole corn, thawed
• 1 cup red and/or yellow miniature tomatoes, such as currant, grape, or cherry, halved; or 1 large tomato, seeded and chopped
• 1 medium red, yellow and/or green sweet pepper, cut into 2-inch thin, bite-size strips or chopped
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Directions:
Directions:
For dressing, in a small bowl, stir together mayonnaise, sour cream, salsa, cilantro, lime juice, and, if you like, hot pepper sauce; set aside.
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• In a large bowl, toss together the cabbage, drained corn, tomatoes and sweet pepper. Pour dressing over the cabbage mixture. Toss lightly to coat. Serve immediately for maximum crispness or cover and chill for up to 4 hours before serving. Makes 8 side-dish servings.

 

 

 

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