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in Dinner· Recipes· Sweet Eats

Southwestern Summer Fiesta Coleslaw

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Fiesta Coleslaw with Rooster

Fiesta Coleslaw is a delicious change of pace from classic coleslaw.  Can I tell you how good Fiesta Coleslaw is?  The fresh, crunchy cabbage combined with jicama for more crunch plus the juicy bursts from the tomatoes and corn – yum!  Not to mention the tiny, spicy bits of jalapeno peppers and the fresh cilantro – this recipe is a winner!

Made with traditional Mexican herbs and vegetables, such as jalapeno peppers, cilantro and jicama, it is great addition to any Mexican-inspired meal.  Or, use it on tacos, such as fish tacos.  An all-in-one way to spice up fish tacos!

Try Fiesta Coleslaw for Cinco de Mayo, if you are planning a get-together.  Or, if you are joining others for a party and are asked to bring something the share, this recipe is sure to be a hit with friends and family.

Fiesta Coleslaw with jalapeno and cilantro

Even with jalapeno peppers, Fiesta Coleslaw isn’t really hot or spicy.  It’s the jalapeno pepper’s seeds and inside ribs that make a dish spicy.  So, if you remove the seeds and trim the inside ribs of your jalapeno peppers, all you are left with is the delicious flavor of the fresh jalapeno!

But, if spicy is what you what, don’t be afraid to add back some of the pepper’s seeds.  Just do it sparingly and taste your coleslaw before adding more!

Fiesta Coleslaw cover

Also, my recipe calls for half a head of cabbage.  Half a head of cabbage makes 8 cups of Fiesta Salad.  So, if you are having a large gathering, double this recipe for sure and use the whole head of cabbage!

Fiesta Coleslaw in serving bowl

One more tip:  jicama is hard to peel and chop.  If you don’t want to be bothered, check your grocery store’s refrigerated prepared vegetable area for pre-sliced jicama sticks.  In my store, they are located in the refrigerated section that carries prepared carrot and celery sticks, pre-chopped onions, pre-made fresh salsa, etc.

Don’t have jicama in your part of the country?  Substitute canned water chestnuts cut into cubes.  While it’s not the exact flavor of jicama, it will provide the extra bit of crunch to this coleslaw that makes it so satisfying.

Fiesta Coleslaw with jalapenos

Fiesta Coleslaw super close-up

Here’s the recipe:

 

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Fiesta Coleslaw

Fiesta Coleslaw with Rooster
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A fresh take on a classic coleslaw recipe made with Mexican vegetables and herbs. Delicious and crunchy!

  • Author: Carole from Toot Sweet 4 Two
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 8 cups 1x
  • Category: Salad
  • Cuisine: Mexican

Ingredients

Scale
  • 1/2 head of cabbage, washed and shredded
  • 1/2 bunch fresh cilantro, washed, dried and leaves picked from stems and roughly chopped
  • 1 cup frozen corn, defrosted
  • 1 cup jicama, peeled and chopped into 1/2 inch cubes (I used prepared jicama sticks purchased from the grocery store)
  • 2 tomatoes, seeded and chopped into 1/2 inch cubes
  • 3 fresh jalapeno peppers, seeded and finely diced
  • 1/2 cup Litehouse Jalapeno Ranch dressing
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons honey

Instructions

  1. Gently toss all prepared vegetables together in a large non-metal bowl.
  2. In a separate (non-metallic) bowl, combine the Jalapeno Ranch dressing, mayonnaise, apple cider vinegar and honey and stir to combine.
  3. Pour dressing over vegetables and toss to combine.
  4. Refrigerate until ready to serve.

Notes

Coleslaw is better served fresh. With each successive day, the cabbage loses its crunch and becomes soggy! Make this the same day as you serve it for the peak of freshness!

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Related Posts:

(other Mexican-inspired recipes)

  • Charlie’s Layered Mexican Casserole
  • GuacaMolly
  • Easy Homemade Salsa
  • Ensalada de Nopales
  • Hot Mexican Corn Dip
  • Lite Cheesy Jalapeno Popper Dip
  • Mexican Caesar Salad
  • Mexican Caesar Salad Dressing
  • Mexican Corn Salad
  • Rosa’s Caramel Flan
  • Rosa’s Pork Posole
  • Shrimp Soft Tacos
  • Southwest Tamale Pie
  • Taco Salad

Filed Under: Dinner, Recipes, Sweet Eats Tagged With: cabbage, Cinco de Mayo, gluten free, grain free, jalapenos, Mexican, salad, side dishes, vegetables, vegetarian

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About

I’m Carole, wife to Charlie (25+ years), mom to a boy named Coco, writer, storyteller, home chef, and recipe developer, budding photographer, occasional crafter who loves family and friends, parties and tablescapes, and all things blog. Join me as I COOK, CREATE, INSPIRE.

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