Intolerances: Fructose, Gluten, Soy, Dairy
A refreshing and tangy crunch that will add the perfect bite to your Mexican dish.
Coleslaw seems to be a very controversial side dish and topping. People seem to be very picky about how it is prepared, the type of sauce and the amount of sauce. Well, not me. I like to give every coleslaw a chance. That is why it was important for me to create a slaw that for every type of meal. Asian, Mexican and a classic BBQ or Fish and Chips. There is always a reason to have some slaw. I used to make a delicious Mexican slaw that had many of the delicious and expected ingredients – cilantro, jalapeño and honey. Welp, that had to change with a restricted diet. I realized that you didn’t need all of those items to create flavor. You can get a bite from a little vinegar and radishes, crunch from the cabbage, tang from the lime and oregano for the Mexican flavor. It is the perfect addition to a taco, on top of nachos or as a simple side to your favorite Mexican plate.
Serve it with:
- Carnitas Tacos
- Mexican Shrimp Bowl
- Carnitas Nachos
- Beef Burrito
What you need:
- Cutting Board and Sharp Knife
- Mixing Bowl and Whisk
- Measuring Cups/Spoons
- Tongs
- Green Cabbage
- Radishes
- Canola Oil (or any light oil)
- White Vinegar
- Dried Oregano
- Sugar
The Slaw
Let’s get the dressing ready to go. It is a simple process with a handful of ingredients, however it is sure to bring the flavor. In a large bowl, add the oil, vinegar, lime juice, sugar, oregano, salt and pepper. Whisk until everything is fully combined. Set aside.
Next, it is time to start chopping. You will only need half a head of cabbage for this recipe, so leave the stem on the slice the cabbage in half, wrap in plastic and put away in the fridge. With the remaining half head of cabbage, I recommend cutting it in half again. Rinse the cabbage under water and dry with a paper towel. If any of the outer layers come off, discard. Using your knife, cut out the core of each of the halves, including the stem. This will be the solid white portion on the corner seam of each quartered part. Slice your cabbage into thin slices/shreds and add to the dressing bowl.
Now it is time to tackle the radishes. The radishes will add some color to this slaw, but also a little bit of spice. Wash your radishes well and get them on the cutting board. Slice off both sides of each radish and then slice in thirds. Slice the radish into matchstick pieces. Add your cup of sliced radishes to the bowl and toss everything together.
Once everything is mixed together, I like to turn it over into a new bowl, which will then get all of the good stuff from the bottom onto the top. Serve your slaw on top of your favorite tacos, add it to your nachos, or put it on the side of your favorite dish.
Mexican Slaw
Intolerances: Fructose, Gluten, Soy, Dairy
Serves: 4-6 people
Prep Time: 15 minutes. Total Time: 20 minutes
¼ cup Canola oil
2 tbsp white vinegar
½ a lime, juiced
½ tbsp Kosher Salt
½ tsp Pepper
½ tsp dried Oregano
1 tsp Sugar
½ head cabbage
1 cup sliced radishes
- In a large mixing bowl, add oil, vinegar, lime juice, salt, pepper, oregano and sugar. Whisk vigorously and set aside.
- On a cutting board, cut the cabbage into quarters, slicing through the stem (leaving the stem on). Rinse 2 of the quarters under cold water and dry with a towel. Remove the outer layers if they fall off during the rinsing process.
- Remove the core of each of the cabbage quarters. This will include the stem and the center white part of the cabbage. Slice the remaining cabbage into long strips and add to the large bowl with the dressing.
- Rinse the radishes and pat dry. Slice off both sides of each radish and then slice in thirds. Slice the radish into matchstick pieces. Add your cup of sliced radishes to the bowl.
- Toss all of the ingredients together and pour everything into a serving bowl (although you can serve from the mixing bowl, I like putting it into a serving dish to ensure all the good stuff at the bottom of the bowl top off the dish).
- Serve with your favorite tacos, burritos or nachos.