Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. We send good emails. All opinions are always my own. Featured on the Today Show and Washington Post, Little Wedge Salad with Sour Cream Dressing. Outside of this Mexican coleslaw recipe, here are a few more side dish recipes we love: Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box. A Couple Cooks has been featured on the TODAY Show, and in numerous national print and online publications, including Washington Post, Huffington Post, Food & Wine, and Bon Appetit. Then mix them up directly prior to serving. This site uses Akismet to reduce spam. This coleslaw dressing with vinegar makes a simple and healthy side dish and adds the crunch to potlucks and bbqs with even more freshly shredded vegetables added in. Mayonnaise, sour cream or yogurt, vinegar, … Backyard barbecue and summer potlucks wouldn’t be the same without a classic coleslaw salad on the table. I’ve replaced the classic mayo-based coleslaw dressing with a simple and somewhat sweet vinegar-based dressing to give this salad it’s signature tang. Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats. I like to make this coleslaw a day or two before I need to serve it because the flavors get the chance to marry and improve. Coleslaw is one of those dishes that I sort of avoided as a kid. This Classic Vinegar Based Coleslaw is a vinegar coleslaw that calls for no mayo. We’re Sonja and Alex Overhiser, the recipe developers and cookbook authors behind this website. Pour over the cabbage mixture and toss. However, I have made this more times than I can count with regular white distilled vinegar. I used to cut it in half and then hack at it until I got some “shreds.” Sometimes my knife would slip and they’d be super uneven! Most cooks will use a coleslaw mix straight from the bag, which is totally fine. Two seasonings to be sure are included in this vinegar-based coleslaw are caraway seeds and celery seeds. I just love that sweet, restaurant-style coleslaw so much. As much as I love mayo, I just find this a little “lighter” on the palate. The recipes have been well tested and will work for you and your family every time! Gently crush the celery seeds between your fingers before adding to the dressing to release the oils and bring out the flavor. I think there's a lot of comfort in making and eating a long-time family recipe. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. What’s the temp at your hou, The stinking rose aka buttery garlic is the secret, Make your Valentines heart beat a whole lot harder, bbq sauced slow cooker pulled pork sandwiches, my mom’s recipe for the best potato salad, this handheld mandoline with an adjustable blade, Kale and Cabbage Coleslaw with Marcona Almonds, The Best Bloody Mary Recipe (+ Build Your Own Bloody Mary Bar), kosher salt and freshly ground black pepper. An important note on this Mexican coleslaw: it does taste best right away. The coleslaw may lose a little flavor over time, you could refresh the flavor with another splash of vinegar, drizzle of olive oil, and pinch of kosher salt. We recently served it for a patio party with our grilled shrimp tacos and it was a huge hit! I use this set of 3 vegetable peelers to easily peel and then julienne the carrot into long strips. It’s the same one all of the women making fresh Vietnamese noodle salads used, so of course I had to have it. Many coleslaw recipes require melding in the fridge for an hour or so, but this Mexican coleslaw is perfect right away. Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration. And then, I also use this vegetable peeler/shredder I bought at a market in Vietnam. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. I call it, “Don’t Kill Your Friends Cole Slaw. My family and friends love this coleslaw especially with BBQ … Here I am in our home kitchen demonstrating the best way to cut cabbage: it makes cutting up the cabbage for coleslaw a breeze! As always, kosher salt and freshly ground black pepper finish off the job. Hi! My grandma loved coleslaw and it was often on the family dinner table. This Mexican coleslaw is a perfect side dish for summer, and it also works fabulously as a side to go with tacos. A unique feature of this recipe is that it has both cumin seed and ground cumin: to really bring out that cumin-y flavor! Didn’t have caraway seed, but it was still delicious. You can substitute honey if you’d like, but I suggest warming the honey a bit before mixing so it whisks together evenly and not clumpily. This post may contain affiliate links. A creamy coleslaw with lots of flavor. We created it for our Grilled Shrimp Tacos, but it truly works on any taco (see below!). Of the many varieties of vinegar, I use apple cider vinegar in this recipe for it’s more pronounced tang. Sometimes I add fresh minced onion if I am in the mood to chop it up. Store leftovers refrigerated; if you find the flavor needs refreshing, add a splash of vinegar, drizzle of olive oil and pinch of. Or, use one of my favorite kitchen gadgets, this handheld mandoline with an adjustable blade to cut and shred both consistently whisper thin without any effort at all. Coleslaw Macaroni Salad is the best spring and summer side. This easy Mexican coleslaw recipe is deliciously fresh and tangy, featuring cabbage, red onion, cilantro, and cumin. Adding just a little sesame oil gives a really nice flavor too! As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. If you want to make it in advance, we’d recommend slicing up the veggies and keeping the olive oil, vinegar and spices separate. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. KFC Coleslaw is one of my most personal childhood food memories. If you make this recipe, please let me know! This recipe was great and everyone loved it! Coleslaw will last in the refrigerator for 3-5 days—if it lasts that long :)>. Oh–and it doubles as a taco topping. Taste and add additional salt or pepper if needed. Keep reading for the recipe! The seasonings complement each other and the cabbage. thank you for giving me a coleslaw recipe that’s got some great taste and isn’t just a bland throw-away superfluous side dish, and mayo, no thank you,, but thank you for this recipe! Red cabbage is great too (but will bleed colour slightly), savoy and Napa cabbage can also be used. This was a really great recipe. Required fields are marked *. Mix the vegetables together with apple cider vinegar, olive oil, cumin seed, ground cumin, In a medium bowl, mix all ingredients together. Just a dash of sugar adds the right amount of sweetness to the dressing. The temperature in the Cotton Mission of Utah’s Dixie with temperatures of 115…you don’t want mayo. It’s time to round out the bevy of side dish salads and add this one to your bookmarked recipe list. If you do have leftovers, you can store them refrigerated. Comment document.getElementById("comment").setAttribute( "id", "a26acf97d55477f7b4b1808f3253fd2f" );document.getElementById("c22f6b203f").setAttribute( "id", "comment" ); * Percent Daily Values are based on a 2000 calorie diet. Your email address will not be published. I just remember the most happy memories of our time … This coleslaw looks so flavorful and delicious! The BEST Coleslaw Dressing. Coleslaw recipe in a snap. Contrary to what you may have been led to believe, Hot damn IT IS COLD! Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Tacos are perfect for entertaining, especially accompanied by some frozen alcoholic drinks (am I right?!). There are affiliate links in this post of which I receive a small commission. But sometimes I’m more in the mood for a lighter zesty bite than a creamy one. And when you try this healthy, vinegar coleslaw recipe made with apple cider vinegar and sweetened with just a bit of sugar, you’ll believe it with each and every forked bite. Dutch in origin and popular in England, this basic shredded cabbage salad is called “cole”slaw, not “cold”slaw, and has so much flavor it’s not really that basic at all. I’m a fan of any crunchy slaw that comes together fast and balances out a meal, and this recipe is right up there with my best creamy coleslaw recipe. This Mexican coleslaw has no mayo, and instead focuses on fresh flavors: crunchy cabbage, red onion, cilantro, and cumin. I love the sound of all those spices in the dressing :). This easy homemade coleslaw dressing gives the crunchy classic cabbage salad a tangy bite with creamy mayonnaise and cider vinegar’s zing. A FANTASTIC side for a BBQ. It’s creamy, crunchy, and packed with flavor from celery seeds, mustard, cabbage, and relish. Use a super sharp chef’s knife like this one to thinly shave the red onion and red cabbage. You can’t have too many coleslaw recipes, right? I paired this coleslaw with cilantro lime dressing to add a little tang with the Mexican theme of the salad. Alex and I rediscovered our love for the stuff after creating our famous Best Creamy Coleslaw recipe. Let us know in the comments below: and go forth and COLESLAW! It tastes amazing and there is a trick I use to get the onion flavor into the dressing. Storing leftovers. This Mexican coleslaw recipe is vegetarian, gluten-free, dairy-free, plant-based, vegan, and refined sugar free. This healthy coleslaw with a sweet vinegar coleslaw dressing is a no-mayo alternative to the classic coleslaw version, covering all the potluck salad bases. By the way - the longer your coleslaw sits the runnier it will get because the cabbage leaks out water when it is mixed with the dressing - which is a good thing - you are getting the taste of cabbage. Learn how your comment data is processed. Subscribe for free weekly recipes & more! I also used all buttermilk (making my own out of 1/2 cup milk - l/2 tablespoon of white vinegar - let sit for 10 minutes). Your email address will not be published. An important note on this Mexican coleslaw: it does taste best right away. I added jicama which gives a wonderful crunch. How long does Coleslaw last? Perfect as a side or on tacos! If you want to make it in advance, we’d recommend slicing up the veggies and keeping the olive oil, vinegar and spices separate. (Make ahead: slice the veggies in advance and store refrigerated. I like my veggies in coleslaw crunchy and finely sliced so they meld together and have an equal presence in each bite. I add the chopped onion into the dressing with the vinegar instead of adding it in with the cabbage. Great with pork butt, brisket, ribs, chicken, burgers or hotdog. Read my disclosure policy. Word to the wise however, it is NOT dishwasher safe. Option to use tarragon vinegar: I am told by former KFC employees that you can use tarragon vinegar for a more authentic taste. It’s very easy to make: the hardest part is the knife skills to chop up all the veggies. Serve immediately. I learned to love it when I became sort of hooked on the coleslaw at KFC and Frisch’s. Because of its neutral flavor, canola oil is best in this dressing recipe. Keywords: Mexican Coleslaw, Coleslaw Recipe, Vinegar Coleslaw Recipe, Tag @acouplecooks on Instagram and hashtag it #acouplecooks. But for a healthy spin that’s little lighter and fresher, here’s another delicious coleslaw recipe for you. Type of cabbage for Coleslaw – green cabbage is the classic. The celery seeds will soften slightly in the dressing, adding flavor as they do. It’s very simple to whip up, and requires no wait time in the refrigerator either! PS here are all our Best Cabbage Recipes for other ways to use this tasty veggie. As a young kid I would walk from my elementary school with my great aunt and we would stop at KFC (then Kentucky Fried Chicken) to get a chicken plate to share and a pudding cup to share. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious. This Mexican coleslaw is a fantastic summer side dish, and perfect on tacos too. Restaurant Style Coleslaw. Here are a few different ways we’d serve this coleslaw: What else would you serve it with? It’s just the right balance of tangy, savory, and sweet, perfect on our Swiss Melts with Russian dressing. This one’s a keeper! A juicy, crispy roast chicken with vegetables is o, This easier version of Indian tandoori chicken is. A Couple Cooks was awarded the IACP Best Individual Blog award in 2019 by the International Association of Culinary Professional, © 2020 - A Couple Cooks®| Privacy Policy and Disclosure. On A Couple Cooks, you will find healthy vegetarian, vegan, and whole food recipes. Opposites do attract. Recipes › Side Dishes & Salad Recipes › Mexican Coleslaw Recipe. I’m Heidi and I cook real good, real food I hope you’ll love to make, too. In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. And that’s it: all you need to know about how to make coleslaw! What’s in Coleslaw Dressing? So glad you liked it Mike, and yes, it’s perfect for hot weather temps! I ALWAYS use an oil and vinegar dressing for slaw. If this is a question you often ask, take our brief quiz and we’ll share a recommended recipe favorite with you. Since one of the most time-consuming parts of making this Mexican coleslaw is cutting the cabbage, here’s a trick that makes it much easier! This new method changed the game for me. Cover and refrigerate for 1 hour for flavors to blend. I’m going to make this for my 28th birthday soon but I just wanted to make sure I get this right. In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. White vinegar, champagne vinegar or lemon juice can be substituted for apple cider vinegar but won’t carry quite the same tangy pucker. It’s why anything that’s both sweet and tangy always taste so good. I used olive oil and honey, in the dressing and added a grated Fugi Apple to the slaw. At first glance this will seem like a large amount of cabbage and veg, but because cabbage shrinks in the dressing as it sits, 10 cups compacts to about 6 cups within an hour’s time. This coleslaw’s tangy dressing lightens bbq sauced slow cooker pulled pork sandwiches and is the crunchy compliment to classic potluck salads like my mom’s recipe for the best potato salad or the classic macaroni salad. Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life. It’s got both cumin seed and ground cumin for a double hit of flavor. This no mayo coleslaw is the perfect addition for your summer barbecues or family gatherings! Sonja and Alex Overhiser are writer and photographer behind A Couple Cooks and authors of Pretty Simple Cooking, named one of the best vegetarian cookbooks and best healthy cookbooks. Craving more life balance, less stress, and better health? Up to 5 days in the fridge. Categories: dinner, family friendly, healthy, lunch, recipes, salads and sides, seasonal : fall, seasonal : spring, seasonal : summer, vegetables and fruits Tags: cabbage, coleslaw, potluck, salads, vinegar. 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