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Nutrition Facts
Serving Size 1 (279g) Recipe makes 8 servings
Calories 221
Calories from Fat 64		(29%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 328mg		13%
Potassium 482mg		13%
Total Carbohydrate 38.7g		12%
	Dietary Fiber 4.5g	18%
	Sugars 32.7g
Protein 2.9g		5%
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Chicken Enchiladas Menu

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Mexican Coleslaw

Recipe #27499 | 30 min | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Mille® ™
May 7, 2002

From the Huerta Verde Bed and Breakfast, San Jose del Cabo, Mexico.

SERVES 8 (change servings and units)

Ingredients

1 cup vinegar
1 cup sugar
1 teaspoon celery seed
1 teaspoon salt
1/4 cup vegetable oil
1 teaspoon prepared mustard
2 large onions, chopped
1 large cabbage, shredded
1 1/2 green bell peppers, chopped

Directions

1
Combine the first 6 ingredients in a pot.
2
Bring to a boil.
3
Pour hot mixture over cabbage, onions and bell pepper.
4
Cool and store in refrigerator.

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Featured Reviews for This Recipe

From: cause4chubbyhubby

On Mar 22, 2009

Good stuff you got going here! I subbed cider vinegar, truvia for the sugar and celery salt for the celery seed and salt. I used red onion and added julienned sweet potato...It marinated for only an hour or two and tasted fantastic! Thanks!

1 person found this review helpful

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From: adopt a greyhound

On Dec 24, 2008

Served this side salad with Chipotle Pork Roast and Mexican Rice. I had made this salad a few days ago and just added more coleslaw mix and let it marinate for a hour or so. Very good.

1 person found this review helpful

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From: TexasChef Judi Coleman

On Jun 23, 2008

Our guests really liked this and so did we. The changes I made were: white wine vinegar Splenda instead of sugar peanut oil instead of veggie oil I also added mandarin oranges All salads/slaws need to be made in advance and chill overnight in order for the flavors to "marry"..Right?? Wrong..in this case anyway. This slaw was scrumptious about 2 hours after making..I was really surprised. Thanx Mille for an outstanding recipe..Chef Judi Coleman

1 person found this review helpful

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From: Deb from Ca

On Feb 27, 2006

I thought this was delicious! I was looking for something light to serve with chicken enchiladas. I cut back on the onion, eliminated the mustard and added some orange chunks. I had seen the oranges in another slaw recipe and I had lots of them that needed to be used. They made it very refreshing and tasty. Thanks for the recipe.

3 people found this review helpful

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