Coleslaw is quite an obvious way to use cabbage, but it can be quite predictable. This Spicy Mexican Coleslaw amps up the flavour and texture of regular coleslaw. The addition of the extra veggies, including corn and beans, as well as the flavoursome spices, takes it from a boring side to a delicious veggie main. This is another dish that is perfect served on it’s own or as a delicious side for a braai. Great for this time of year.
Spicy Mexican Coleslaw
This Spicy Mexican Coleslaw amps up the flavour and texture of regular coleslaw
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Ingredients
- 2 tbsp Olive Oil
- 2 – 3 tbsp Mexican Spice Mix
- 1 Red Chili* Deseeded and finely chopped
- ½ Cup Sweet bell peppers Diced
- 1½ Cups Corn kernels (approx. 1 tin)** Drained
- 1-2 Cups Black Beans or red kidney beans (approx. 1 – 2 tins)*** Drained
- 400 grams Finely sliced or shredded Red Cabbage (approx. ¼ – ½ head of cabbage) Weighed after chopping
- 400 grams Finely sliced or shredded Green Cabbage (approx. ¼ – ½ head of cabbage) Weighed after chopping
- Salt and Pepper to taste
- 3 – 4 Large Carrots Finely sliced, grated or shredded
- ¼ Cup Fresh Coriander or Parsley Finely chopped
Dressing
- ⅓ Cup Mayonnaise
- ⅓ Cup Sour Cream
- ¼ Cup Sweet Chili Sauce
Instructions
- Add the olive oil, Mexican spice, chili and chopped peppers to a large pan and bring to medium heat to let the peppers slightly soften and the spices cook out
- After a minute or two of cooking, add the corn and increase the heat to medium high for a minute or two to give the corn some colour, then add the beans and stir through
- Place the lid on the pan and lower the heat. Cook for 2 to 3 minutes. Then add the cabbage, season with salt and pepper, stir everything through to distribute the spices and place the lid back on just for a minute to two (you don't want to lose the crunch of the cabbage. It's just to let the flavours meld)
- Place the coleslaw in a large bowl and let cool (you may want to put it in the fridge for 15 – 30 minutes). Then add the shredded carrots and chopped coriander/parsley
- For the dressing, combine the ingredients in a small bowl or jug and mix well. Pour over the cool/cold coleslaw and mix through
- Best served chilled
Notes
*The spice level is totally up to you. Feel free to add more fresh or dried chili
**I have used a tin of corn kernels on this occasion, but feel free to use either fresh or frozen
***You can use either tinned or dried beans. If using dry, ensure they are soaked and cooked prior to using.
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