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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small red cabbage
  • 2 carrots
  • 1 red chilli
  • juice of half a lime
  • ½ Tbsp red wine vinegar
  • 150 ml 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

Method
 

  1. Thinly shred or slice very thinly the cabbage.
  2. Coarsely shred or grate the carrots.
  3. De-seed the chilli and remove the vein, then chop the flesh finely.
  4. In a large mixing bowl toss the chopped vegetables and the chilli.
  5. Mix the lime juice, vinegar, mustard and sour cream and some salt & pepper. Pour this over the cabbage, and mix thoroughly.
  6. If you have time, chill for 1-2 hours until the cabbage is tender.
  7. 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.
  8. When you're ready to serve, cut the corn kernels off the stem with a sharp knife and add to the salad.
  9. Chop the herb and add to the salad.
  10. Peel the avocado, cut its flesh into thin slices, then fold gently into the slaw.