Spicy Cumin Cabbage Slaw
Recipe: #3121
November 27, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, Mexican, One-Pot Meal, Brunch, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Fat Free, Heart Healthy, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"The is a easy slaw to prepare and has a wonderful smoky and spicy flavor. I love to serve this Mexican based recipes or my favorite is my Mojo Pork Roast. Great for potlucks and it travels really well."
Ingredients
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- DRESSING
Nutritional
- Serving Size: 1 (272.6 g)
- Calories 150.7
- Total Fat - 7.3 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 435.9 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 3.9 g
- Sugars - 14.4 g
- Protein - 2.6 g
- Calcium - 75.7 mg
- Iron - 1.8 mg
- Vitamin C - 132.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dressing ... Mix the dressing together in a small bowl and set to the side.
Step 2
Slaw ... Mix everything together and add the dressing and toss. Let the slaw set at least 15-30 minutes before serving.
Step 3
Serve ... Great with any Mexican dishes, but I love it with my Mojo Pork Roast. ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the cabbage, look for one that is firm and heavy for its size.
- When selecting the jalapeno peppers, choose ones that are bright green and have smooth skin.
- Instead of jalapeno peppers, use 1/4 teaspoon of cayenne pepper for a similar spicy flavor. The benefit of this substitution is that it will give the slaw a similar level of heat without the need to prepare and remove the ribs and seeds from the jalapenos.
- Instead of cilantro, use parsley. The benefit of this substitution is that parsley has a milder flavor than cilantro and won't overpower the other flavors in the slaw.
Asian Cabbage Slaw Replace the jalapeno peppers with 1/2 teaspoon of red pepper flakes, replace the cumin with 1 tablespoon of sesame oil, and replace the cilantro with 1/2 bunch of chopped mint.
Asian Sesame Slaw Replace the jalapeno peppers with 1/2 teaspoon of sesame seeds, replace the cumin with 1 tablespoon of sesame oil, and replace the cilantro with 1/2 bunch of chopped scallions.
Mexican Street Corn Salad - This delicious Mexican inspired salad is the perfect accompaniment to the Spicy Cumin Cabbage Slaw. The sweetness of the corn combined with the spiciness of the slaw makes for a great combination of flavors. The creamy mayonnaise and tangy lime juice make this salad a must-have for any Mexican feast.
RECOMMENDED DISH TITLE: Black Bean and Rice Burrito Bowls
RECOMMENDED DISH DESCRIPTION: This hearty burrito bowl is a great way to make a full meal out of the Mexican Street Corn Salad. The combination of black beans, rice, and vegetables is a great way to add a protein punch to the meal and the addition of the spicy slaw adds just the right amount of heat. The burrito bowls are also a great way to use up any leftover ingredients from the salad.
FAQ
Q: How long should the slaw sit before serving?
A: The slaw should sit for at least 15-30 minutes before serving to allow the flavors to blend together.
Q: Can I make the slaw ahead of time?
A: Yes, you can make the slaw up to 24 hours in advance. Store it in the refrigerator until ready to serve.
3 Reviews
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Fun facts:
Fun Fact 1: The combination of cumin and lime is called “Mexican Adobo” and was used by the Aztecs to season their food. It was also a favorite of the Spanish conquistadors.
Fun Fact 2: The cabbage used in this recipe is a staple in many Mexican dishes and is believed to have originated in Mexico. It is also a favorite of celebrity chef, Rick Bayless, who often uses it in his Mexican dishes.