Summertime is the perfect time for salads and this Mexican coleslaw is a salad my family has prepared for years that is not just ridiculously easy to make, but needs just a few ingredients and tastes phenomenal. Let's make it!
Sponsored by Mizkan
What I love about cooking is with just a few little tweaks, you can create new flavors and textures. It is always so exciting to me to see what new treats are invented!
So when Mizkan asked me to reinvent a favorite Mexican salad using one of their yummy Nakano Rice vinegars, I knew exactly what to do.
The inspiration for this recipe is Ensalada de Col, a dish we have always make for big family celebrations, which in Mexico meant almost every week. It is great as an appetizer, or snack, or even as an entree if you add some meat like chorizo, for example.
The original recipe calls for plain white vinegar, so I just substituted Nakano's yummy and spicy Seasoned Red Pepper Rice Vinegar to create a new exciting version of the same delicious salad my family has eaten for years, but with a spicy, richer-flavored twist. Ready?
Mexican Coleslaw
Serves approx 20
Ingredients
- 2 white onions
- 3 guajillo chiles
- 3 T olive oil
- 1 medium white cabbage
- 4 carrots
- 2/3 cup Nakano Seasoned Red Pepper Vinegar
- 2 cups of water
- 2 bay leaves
- Salt to taste
Clean and peel the onions (take off the outer skin layer) and slice them. Set apart.
Clean the guajillo chiles with a dry cloth, then use a pair of scissors to cut them into thin slices, as you can see in the picture. Discard the ends. If you prefer, you can cut them lengthwise and discard the seeds as well.
Place a large deep pot over high heat and add the olive oil. When the oil is hot, add the onion and pasilla chiles and cook, moving constantly until onion is soft, approx 5 minutes.
Wash and slice the cabbage.
Wash and peel the carrots, thinly slice them in rounds, or using your potato peeler to make long slices, as you see in the picture. I like using both cuts.
Pour in the vinegar, add water, mix well, add the two bay leaves, salt to taste and cover the pot. Lower the temperature to medium heat and cook until cabbage and carrots are soft, approx 15-20 minutes.
Let it cool down then put it in the fridge for a couple of hours before serving. Or make it one day in advance. Serve well chilled.
You can serve the coleslaw as a side dish, or on top of tostadas, if you asked me, I would say on top of tostadas!
Print the Mexican Coleslaw Recipe
Mexican Coleslaw
Ingredients
- 2 white onions
- 3 guajillo chiles
- 3 tablespoons olive oil
- 1 medium white cabbage
- 4 carrots
- 2/3 cup Nakano Seasoned Red Pepper Vinegar
- 2 cups of water
- 2 bay leaves
- Salt to taste
Instructions
- Clean and peel the onions (take off the outer skin layer) and slice them. Set apart.
- Clean the guajillo chiles with a dry cloth, then use a pair of scissors to cut them into thin slices, as you can see in the picture. Discard the ends. If you prefer, you can cut them lengthwise and discard the seeds as well.
- Place a large deep pot over high heat and add the olive oil. When the oil is hot, add the onion and pasilla chiles and cook, moving constantly until onion is soft, approx 5 minutes.
- Wash and slice the cabbage.
- Wash and peel the carrots, thinly slice them in rounds, or using your potato peeler to make long slices, as you see in the picture. I like using both cuts.
- Pour in the vinegar, add water, mix well, add the two bay leaves, salt to taste and cover the pot. Lower the temperature to medium heat and cook until cabbage and carrots are soft, approx 15-20 minutes.
- Let it cool down then put it in the fridge for a couple of hours before serving. Or make it one day in advance. Serve well chilled.
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