Southwest Coleslaw is a delicious side salad for any Southwest style meal. We sometimes make this to go with taco night or as a side to grilled meats.
This is sort of a 'whatever you have on hand' sort of
recipe that I got from my cousin's wife. She made it when I was visiting
them, and I loved it! I have sort of adapted it to what we typically
have, and mine is the 'same but different'.
My cousin's wife uses purple onions, shredded carrots and
purple & green cabbage together. Hers is beautiful, but I find I
tend to make this when I have left-over cabbage and it's usually just
one color. I also usually just have yellow or white onions, and I find
they work just fine....but not as pretty and a little bolder flavor-wise.
Here's what you will need: I made this with 1/2 head of
green cabbage that was left-over from our mu shu dinner here. If you
need more coleslaw or you have more cabbage just adjust the dressing
1/2 head of cabbage (any color)
1/2 onion (any onion will work)
1 can of sweet corn (optional)
1 can black or pinto beans (optional) - I didn't have any this time, and it's fine...
1/2 cup shredded carrots (optional) - I didn't have any carrots this time
1 tomato finely chopped (optional) (we had a couple sad ones that needed using)
1/2 bunch cilantro finely chopped
2 tablespoon lime juice (or 1-2 whole limes juiced)
1 teaspoon rice or white vinegar
1 teaspoon honey, agave or sugar
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (I had a couple fresh thai chilis I chopped up instead)
Shred your cabbage fairly finely. and put it in a bowl.
Add your chopped other veggies (corn, carrots, tomatoes, beans, onions, etc)
Mix together the lime juice, vinegar, sugar / honey / agave, spices and peppers. Add salt & pepper to taste.
Pour the dressing over the veggies & mix well.