This time my bag of coleslaw mix was hanging out in the fridge without getting used and I needed to figure out what to do with it before it sat too long and started going bad. This recipe for Mexican slaw appealed to me for a couple reasons -- it was mainly ingredients I had, plus it was different. Over the summer I made a Korean slaw that was good, but I wanted something that was a little different.
InspirationEating Well Mexican Coleslaw
I read the reviews and found that people were saying it was pretty generic, not really Mexican, so I kept that in mind. I skipped the carrots since my coleslaw blend had them already, and I didn't have fresh cilantro so I substituted dried. And to make it more Mexican-inspired, I used lime and lemon juice instead of vinegar. And neutral canola oil rather than olive oil. And added some seasoning to punch it up a bit.
- 16 oz bag of coleslaw blend (7.5 cups)
- 1 T dried cilantro
- 3 T lime juice (didn't even know I had this in the fridge!)
- 1 T lemon juice (ran out of lime juice)
- 2 T canola oil
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tap cumin
- 2-4 heavy shakes Mrs. Dash fiesta lime seasoning