Name: Mexican-style coleslaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 small red cabbage; 2 carrots; 1 red chilli; juice of half a lime; ½ Tbsp red wine vinegar; 150ml sour cream or Greek yogurt; ½ tsp mustard; 1 Tbsp olive oil; 1 corn on the cob; 1 avocado; 1 handful of coriander leaves (cilantro)

Mexican-style coleslaw

16 Apr 2015

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

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

1 small red cabbage
2 carrots
1 red chilli
juice of half a lime
½ Tbsp red wine vinegar
150ml sour cream or Greek yogurt
½ tsp mustard
1 Tbsp olive oil
1 corn on the cob
1 avocado
1 handful of coriander leaves (cilantro)

Instructions

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.