Cabbage and Corn Slaw with Cilantro and Orange Dressing
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- 1/3 cup frozen orange juice concentrate, thawed
- 1/3 cup unseasoned rice vinegar
- 1/3 cup canola oil or vegetable oil
- 2 (8-ounce) bags coleslaw mix
- 4 ears of fresh corn, shucked, kernels cut from cob
- 2 medium carrots, peeled, coarsely grated
- 1 medium red bell pepper, stemmed, cored, cut into thin strips
- 6 medium green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.
Easy Mexican Coleslaw Recipe
This easy Mexican Coleslaw recipe is incredibly simple to make, yet deliciously crisp and full of fresh flavors! Featuring cabbage, corn, carrots, peppers, red onions and a silky Mexican vinaigrette (no mayo in sight!), this crowd pleasing slaw is healthy, super versatile and totally customizable! It&rsquos perfect for weeknight dinners, taco nights, picnics, potlucks, barbecues and more!
Continue to read on for tips! And, don&rsquot miss the step by step photos showing you how to make this Mexican cabbage slaw recipe!
Hi, friends! My love of mayo-free summer sides continues! Today I&rsquom proving that shredded cabbage can be totally crave-worthy and addictive! And, it doesn&rsquot need to be smothered and covered in heavy, calorie-laden mayonnaise to be utterly delicious and impossible to resist!
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Orange and Cilantro Slaw
I ran 10 miles this weekend. Farthest I have ever, ever ran. I thought my knees were going to fall out. I hear Ottawa is a hilly place and I understand hills are hard on the knees. There are no hills where I live. It's as flat as a pancake. So I can't practice hills. When my Garmin registers elevation changes it's usually because I've climbed up onto the sidewalk. So, to say that I am feeling a little bit nervous about my run in Ottawa would be an understatement. Umm - it's 12 days away! Twelve days!!
Anyway, I have a salad to share today.
Here in Southwestern Ontario, Spring has been very fickle. It's cold, then hot, then cold again. Mother's Day came with frost warnings. A good thing t his salad is so bright and summary - it makes it almost impossible to feel anything but ready for summer. It's the kind of salad you want to eat outside. Even if it is too cold to actually eat outside.
Whatever you do, don't skimp on the cilantro. If cilantro is not your thing, don't make this salad. Personally, I am obsessed with cilantro. I freak out a bit when I find it at the grocery store and I can smell it. My favourite thing.
And some other information I don't know what else to do with. There is a part of me that wanted to add a finely chopped jalapeño to this salad. I think the zest and heat would be a nice complement to the sweet orange dressing. And well, cilantro just about begs for jalapeño. But, as I was hoping the kids would nibble on some carrots, kale and cabbage, I didn't dare. I've been accused far too many times of putting something spicy in. And I just don't want to lie to my children anymore . I'll just leave this with you to consider, do with it what you will.
This salad is perfect for a summer potluck or picnic. It will add colour and flavour to any backyard BBQ spread. This salad is easily made ahead and pack-able. Pack the salad and the dressing separate and toss together a few minutes before serving. However, it keeps well and I was enjoying some leftovers the next day. Still crunchy.
Southwestern Sweet Potato Hash Served With Cabbage & Corn Slaw With Cilantro-Orange Dressing
A lot of my lunches therefore are hot but thrown together since I don’t have as much time as I do for dinner. In other words, not pretty food. But a lot of them are awfully tasty, so if I am comfortable around you, chances are if you are over at lunch you will eventually get fed one of these thrown together in a skillet type meals.
This hash is one of my fallback lunches–quick, easy and delicious. The slaw is about to become one of my fallback slaws–also quick, easy and delicious. The refreshing crunch of the slaw is the perfect complement to the creamy, spicy and smoky sweet potatoes and black beans.
Southwestern Sweet Potato Hash
2 medium-large onions, chopped
1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/5 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob (I used one 16 oz bag frozen)
2 medium carrots, peeled, coarsely grated (I used a few handfuls of shredded carrots)
2 sweet bell peppers, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro
Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. I made mine at least 30 minutes ahead to let the flavors meld it can be made 1 day ahead. Cover and refrigerate.
Corn and Jalapeño Slaw
I just can’t hide my love for Mexican and Southwest-inspired food. And I’ve got an entire collection on this blog to prove it. For some reason when I brainstorm recipes, my mind is automatically programmed to dream up dishes with cilantro and chili powder, and before I know it, my OneNote page is filled with nachos, taco, salsa, and guac recipes.
Why the Mexican food obsession? I can’t pinpoint the exact reason, but I’m thinking it has something to do with the whole bold and spicy flavor profile being adaptable to nearly any type of dish or meal. This Corn and Jalapeno Slaw is a great example! Instead of a standard, dressing drenched cole slaw, I’ve made a light, crisp, and citrusy version with sweet corn, chopped jalapeno, and you guessed it, cilantro!
Since I’m labeling this dish a slaw, perhaps it’s more suited for summer. But there’s no denying how easy it is to make and how quickly it comes together. And no matter the ingredients, quick and easy recipes are welcome year around. Am I right? Just a few minutes is all you need to make this vibrant and healthy slaw. It’s finished with a sprinkle of feta for a tangy punch and a refreshing squeeze of fresh lime and orange juices. That’s it for the dressing. Simple, healthy, flavorful, and filling. That’s what this slaw is all about.
This slaw is a great side dish or salad. Or it’s an excellent main dish, especially when you add in your favorite protein. Later this week I’m going to show you another use for this slaw in yet another Southwest-inspired recipe. Sorry not sorry!
If you’re on a perpetual Southwest recipe kick like me, click on the Mexican/Southwest recipe category on the sidebar to check out all my creations. You can also head on over to Pinterest and scroll through my newly created Southwest Flavor board where I’ve rounded up some of the most mouth-watering recipes from the web!
Corn & Cabbage Slaw with Honee Lime Dressing
When you find the first corns on the cob of the season, shuck those babies and make this dish. I like corn raw but you can cook it on the grill or boil it. No matter how you slice it (ha!) you will end up with a crunchy, flavorful, oil free pile of goodness.
Note: some people hate cilantro. I totally get it. One way to mitigate the cilantro-ness is to add chopped scallions or red onions. Also marinating the slaw for an extra 30 minutes mellows it out. But if that is just too much to bear, use parsley instead.
Makes enough for 2 to 3 plates
2 ears of corn
1/4 of a head of purple cabbage
1/2 red pepper
Cilantro, a few sprigs
Cut the kernels of corn from the cob. Shred the cabbage. Grate the carrots on a box grater or in the food processor using the shred blade. Dice the pepper and mince the cilantro.
Honee Lime Dressing
1 heaping tablespoons stoneground mustard
1 tablespoon Bee Free Honee
Salt, a pinch
Whisk together the dressing ingredients.
Pour the dressing over the slaw and toss to coat. Marinate for an hour or so. Enjoy!
Cabbage, Rice and Chicken (w/cilantro)
Today I’m sharing a recipe that my doctor’s nurse (from Brazil) shared with me a few years ago.
I have no idea if it has a name but I’m calling it “Cabbage, Rice and Chicken…w/Cilantro”.
Creative, right? )
It’s very healthy and she said it was something she ate growing up over there.
I hope I do it justice as she just spoke the main ingredients to me and I came home and figured out the precise measurements.
It’s really good…and healthy. Did I mention that already? )
I love food and I love sweets but I don’t really eat those often.
I will share them here for those that do (and because they are fun to make!). But I will also be sharing many healthy recipes I’ve developed or come across over the years.
And healthy eating tips too.
I am very passionate about about health, healthy living and eating.
But I realize we must “live” and sometimes that calls for a full sugar, full fat cupcake.
Just not every day (or every month!).
So now that we’ve gotten that all straight….take a look at this awesomely healthy meal.
I know, it’s not exciting looking.
But….it’s full of flavor and my 16 year old son even loves it.
And it’s pretty simple to throw together too.
Especially so, if you start with a bag of “cole slaw” mix.
With that, there is no chopping of carrots or cabbage.
I’ve done it both ways but thought I’d share this super simple way here.
You do still need to chop your onion and celery though.
So after chopping those all up, add them to the pan and saute for approximately 5-8 minutes.
Add the pressed or chopped garlic and saute another 1-2 minutes.
While those are sauteing put the rice in a pot to cook. Set aside, once finished.
Add the cabbage/carrots or bag of slaw mix to the celery/onion/garlic mix.
Cook for 5- 10 minutes. (I like a tender, slightly crisp vegetable so cook longer or shorter depending on how you like it)
Then add seasonings (salt and pepper).
Continue to cook for another few minutes.
While that is cooking, cut up and saute your chicken in another pan.
Add the rice to the cabbage mixture and a tablespoon or two of olive oil and 2 tablespoons of butter.
(you can omit the butter, if you like, I use it for flavor)
You can also use Extra Virgin Coconut Oil. That will give it a totally different flavor however.
Once the chicken is done, add it to the cabbage mixture.
After cooking the cabbage to a tender/crisp stage, add 1/2 cup chicken broth and continue to cook.
(you can add more of the chicken broth if you want to cook it down a bit more…I like mine to have a tiny crunch)
Chop cilantro and add to the mix. Stir well.
Plate it up to eat and garnish with more chopped cilantro….yum.
I LOVE cilantro and anything with it….and avocados. They are a fave too.
I’ve found that cilantro is typically a “love it” or “hate it” kind of thing.
If you are in the “hate it” camp, you can leave it out and/or substitute another herb/seasoning you like instead.
I’ve added a garnish of avocado to this dish before and it was yummy.
Try it and see what you think.
11 Fall Slaw Recipes That Showcase Autumn Produce
Fall produce works its way into farmers markets and grocery stores pretty quickly. These fall slaw recipes take full advantage of it.
Get It Delivered Right to Your Door 9 Produce Subscriptions You Should Know About It’s that time of year again: One moment you’re feasting on summer corn and tomatoes the next, it’s all about roots and cruciferous veggies. And in the same swoop, you find yourself transitioning from bright and cheery salads to stew-y and roasted dishes to go along with the sudden change in seasons. The months ahead promise a parade of gratins, bakes, and mashes worthy of a hibernation diet.
But while autumn’s harvest may seem best suited for being cooked into oblivion, it’s actually hiding some great fresh veggies in its midst. It’s just that they need a little coaxing. A slaw can turn even the hardiest roots and stalks into something vibrant and pleasantly crunchy: Just shred and slice your produce thin and let it pickle slightly in vinaigrette, then watch any cases of the cold-weather vegetable blues slip away.
These fall slaws pair perfectly with heavier dishes like pulled pork (or jackfruit), but also work wonderfully on some of the last grilled sausage of the year.
Mueller Austria V-Pro Multi Blade Adjustable Mandoline Slicer, $34.97 from Amazon
Make perfect slivers, slices, and shavings for your slaw.
To get yourself out of a fall produce funk, you can turn to one of these seasonal slaws—here are 11 autumn coleslaw recipes that keep things bright and fresh.
1. Fennel-Apple Slaw
Fennel and apple each bring their own flavors to the table, with fennel’s anise overtones and apple’s signature tartness. With such strong personalities, they only need an extra-light vinaigrette to dress them up, getting just the slightest spike from a white wine vinegar and olive oil mixture. Get our Fennel-Apple Slaw recipe.
2. Kale-Apple Coleslaw with Poppy Seed Dressing
Never mind those leaden, mayonnaise-heavy versions of coleslaw, the ones that usually end up uneaten at the edge of your plate. This perky kale and apple version gives the stuff a long overdue update. Get our Kale-Apple Coleslaw with Poppy Seed Dressing recipe.
3. Shaved Brussels Sprouts Salad
Brussels sprout leaves are kind of like the low-budget version of fancy-schmancy microgreens—and raw Brussels sprouts are nothing like their mushy, boiled counterparts. When finely shredded, they have an addictively crunchy, feathery texture with lots of ridges and crannies that excel at picking up drops of dressing. Get our Shaved Brussels Sprouts Salad recipe.
4. Carrot Slaw
For such hardy root vegetables, carrots do an awfully good job of soaking in the flavors of whatever you marinate them in. These shreds are loaded with a kick of mustard, red wine vinegar, and aromatic orange zest. Get our Carrot Slaw recipe.
Mexican Slaw with Honey Lime Vinaigrette
This super easy Mexican slaw has my favorite ingredients of cilantro, cumin, and lime with a tangy vinaigrette dressing. A perfect complement to any meal!
One of my favorite ways to maintain my long term weight loss success is to load up on crunchy, hearty veggies at mealtime.
Low in calorie and full of fiber, veggies like cabbage, carrots, and scallions help fill you up without weighing you down.
Want to keep taco night low carb? My Mexican Slaw with Honey Lime Vinaigrette is the ideal base or side dish for taco meat like Slow Cooker Pork Tacos, roasted pork, shredded beef, and more.
Hate chopping? Let your food processor do the work and use the slicing attachment. Add any veggies you have on hand (zucchini, green cabbage, broccoli, celery, etc.) and in minutes you will have a giant bowl of nutrition.
Whatever you do, skip the creepy mayo-based salad at the deli counter. My tangy and sweet honey-lime vinaigrette is so flavorful, I promise you won’t miss the store-bought slaw dressing.
You’ll thank me when you slip into your bathing suit this spring. If you’re looking for recipes to accompany this with I would recommend my pork carnitas or beef barbacoa.
What to Serve it with
- As is. It tastes great all on its own, so dig in!
- On top of tacos. This simple Asian slaw tastes so good on top of tacos. The tacos can have seasoned ground beef, fish like mahi mahi, or just refried beans.
- With seafood. This slaw tastes really good with seafood, such as salmon, mahi mahi, or tuna.
- As a salad. If you want to serve this as the main dish, you can add protein like edamame or tofu to create a satisfying vegetarian dish that everyone will love.
This Simple Asian Slaw is made with tasty ingredients that come together to create a delicious slaw salad that goes well with so many things. You may want to eat it as is, but you can also add your favorite proteins or toppings to make it more to your liking. The flavorful dressing is perfect, but you can also put your own personal spin on it. However you choose to serve it, this fresh and crunchy Asian slaw is one of the best you'll have. It is so scrumptious and yummy, I know you'll enjoy it as much as I do.