When you think of coleslaw, I am sure you have the traditional, mayo laden, version in your mind that you will see at every BBQ this summer. Well, this is not that. It is better. It is Mexican flavoured coleslaw.
Just because this coleslaw is Mexican inspired, doesn’t mean it should only go with Mexican dishes. I have mixed this into a chicken salad, as well as put on top of a burger and it is delicious every way, but I am particularly partial to having it on tacos.
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Although I like regular coleslaw, I find the mayonnaise way too overpowering and I just end up feeling a bit queasy after. I prefer coleslaw that has a vinegar base and a little bit of creaminess, rather than just all creamy as I think it allows for the other flavours to come through. With a Mexican flavoured coleslaw, it is all about allowing the flavours to come through.
There really isn’t a whole lot of effort that needs to go in to this recipe, as it’s one of those “chop everything up and throw it in to a bowl and mix” kind of things. Aren’t they the best recipes? However, a little bit of extra thought and care when chopping the ingredients can go along way, especially when chopping the chillies. It’s not the most glamorous thing to talk about, but we have all been there – you are chopping some chillies and you touch your eyes, or nose, or worse (eeek) and you suddenly feel like you are on fire. After this happening to me way too many times, I now always wear gloves when chopping chillies.
You don’t have to buy any special gloves with the fluffy edging, just a good pair of disposable gloves will work, which is why we always have a box of Marigold Extra Safe Disposible Gloves under the kitchen in the sink. Whenever we are cutting chillies, whether it be for Mexican dishes, curries, or to make our homemade chilli sauce, we always put on a pair of these gloves. No more touching my eye and feeling like it is going to fall our in a bit fiery ball. No worries if you have a latex allergy, because they are latex free and they are totally safe to use with food, as well as being 100% powder free.
It’s not just chopping chillies they are great for, but any kind of strong smelling food like garlic of fish. There is nothing worse than chopping up fish and then having my cats follow me round for the rest of the day. These Marigold gloves are strong, comfortable and easy to put on – a must for any kitchen then cuts up a lot of chillies.
Isn’t the weather just lovely at the moment (rain show aside)? I think I forgot to say Happy August to you all, so….HAPPY AUGUST!! We are just one month away from my favourite month of the year – September. I love the change in seasons, although all my usual favourite Autumn activities might have to be off the cards as I am carrying baby to its destination of birth in November. But, don’t worry, we aren’t quite heading in to comfort food zone yet, as this month will be filled of lots of delicious fresh recipes to help you make the most of those summer days.
I am sorry for the lack of Mexican recipes recently, I really am. It’s not because we haven’t been eating Mexican food, quite the opposite in fact, it’s because we have been so eager to eat the delicious Mexican food that we have cooked, that the thought of setting up a photo shoot to be able to blog about it just hasn’t seemed appealing on an empty stomach.
But….I am going to be bringing back Taco Tuesday here on the blog and every Tuesday I will try to bring you a new Mexican recipe – not always tacos, but definitely Mexican inspired.
Ingredients – Serves 4:
– 2 carrots, peeled
– 400g/ 5 cups white cabbage
– 4 spring onions (scallions), finely slices
– 1 tbsp olive oil
– 1 tbsp cider vinegar
– 1 tsp cumin powder
– 1 red chilli, finely sliced
– 1 garlic clove, crushed
– 2 tbsp fresh coriander (cilantro), chopped
– 1 lime, juice only
– 1 tbsp Greek yoghurt
– A pinch of salt and pepper
1) Shred the carrot and white cabbage and put in a large bowl.
2) Add the rest of the ingredients and mix and leave for 30 minutes before serving. Mix once again before serving.
Nutritional Information – Per Person:
Let’s stay in touch!
**This recipe was commissioned by Marigold Gloves, however all opinions are my own**