Prep 15 mins
Cook 0 mins
Coleslaw--Mexico City Style. From "Buen Provecho" by the Junior League of Mexico City (1981).
- 1 head cabbage, finely shredded
- 2 tablespoons fresh cilantro, chopped (coriander)
- 1 cucumber, peeled and chopped
- 2 tomatoes, chopped
- 2 tablespoons vinegar
- 6 tablespoons oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 garlic cloves, minced
- Combine shredded cabbage, chopped cilantro, cucumber, and tomatoes in a large salad bowl.
- In a separate bowl whisk together vinegar, oil, salt, pepper and minced garlic.
- Pour vinegar mixture over vegetables and toss.
I made this salad to serve with potato tacos. I reduced the recipe succussfully & omitted the cucumber. The flavors in the salad matched well with the mild tacos and the garlic is a top note. Not for date night! LOL
We thoroughly enjoyed this refreshing and flavoursome coleslaw with Recipe #369635, and particularly liked the inclusion of cucumber (I used Lebanese cucumbers so they didn't need to be peeled) and tomatoes. I used a Savoy cabbage, so much more flavoursome than other cabbages and, for our tastes, the amount of garlic, was spot on! :) If you're making this, do adjust the garlic to meet your taste preferences! Thank you for sharing this yummy recipe, acarast: it's certainly one I'll happily make again. Made for ZWT 5.
Not impressive. To me this has too much garlic I would go half on the cloves. I didn't even end up serving it at dinner because I thought it was too over the top with garlic.