Fiesta Coleslaw Recipe

5 1 1
Fiesta Coleslaw Recipe
Fiesta Coleslaw Recipe photo by Taste of Home
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Fiesta Coleslaw Recipe

Read Reviews
5 1 1
Publisher Photo
Coleslaw with a touch of heat makes a zesty side for barbecue chicken or pork. I also pile it on fish tacos and po'boys. —Fay Moreland, Wichita Falls, Texas
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (14 ounces) coleslaw mix
  • 1 cup chopped peeled jicama
  • 6 radishes, halved and sliced
  • 4 jalapeno peppers, seeded and finely chopped
  • 1 medium onion, chopped
  • 1/3 cup minced fresh cilantro
  • 1/2 cup mayonnaise
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon coarsely ground pepper
  • Lime wedges, optional

Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat.
Refrigerate, covered, until serving. If desired, serve with lime wedges. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fiesta Coleslaw in Simple & Delicious June/July 2015

Nutritional Facts

3/4 cup: 114 calories, 9g fat (1g saturated fat), 4mg cholesterol, 242mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

  • 1 package (14 ounces) coleslaw mix
  • 1 cup chopped peeled jicama
  • 6 radishes, halved and sliced
  • 4 jalapeno peppers, seeded and finely chopped
  • 1 medium onion, chopped
  • 1/3 cup minced fresh cilantro
  • 1/2 cup mayonnaise
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon coarsely ground pepper
  • Lime wedges, optional
  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat.
  2. Refrigerate, covered, until serving. If desired, serve with lime wedges. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fiesta Coleslaw in Simple & Delicious June/July 2015

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MY REVIEW
TracFac User ID: 4847132 225836
Reviewed May. 3, 2015

"I made this for a family dinner and was it ever a hit! This is probably the best tasting coleslaw I've ever had!"

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