Mexican-style coleslaw
This Mexican-style coleslaw is an interesting, zingy version of the usual slaw. It goes really well with Mexican or Tex-Mex food such as barbecued meat, burgers, tacos, tortilla wraps and so on. So it’s an ideal condiment for parties, picnics and other get-togethers.
Ingredients
Method
- Thinly shred or slice very thinly the cabbage.
- Coarsely shred or grate the carrots.
- De-seed the chilli and remove the vein, then chop the flesh finely.
- In a large mixing bowl toss the chopped vegetables and the chilli.
- Mix the lime juice, vinegar, mustard and sour cream and some salt & pepper. Pour this over the cabbage, and mix thoroughly.
- If you have time, chill for 1-2 hours until the cabbage is tender.
- Meanwhile, rub the corn with oil then brown it on a preheated BBQ or griddle pan. This should take about 8-10 minutes. Put it on plate to cool completely.
- When you’re ready to serve, cut the corn kernels off the stem with a sharp knife and add to the salad.
- Chop the herb and add to the salad.
- Peel the avocado, cut its flesh into thin slices, then fold gently into the slaw.