Meatless Monday's Southwest Coleslaw as the Star
Start with the Basics As we celebrate the final days of summer, there is always a reason for grilling. In my quest for healthier alternatives I am always looking to create salads as my main meal. When you make...
As we celebrate the final days of summer, there is always a reason for grilling. In my quest for healthier alternatives I am always looking to create salads as my main meal. When you make salads and slaws really interesting with some unexpected flavors and textures, they can take the main stage of your meal. I love my arugula and spinach salads and have featured a number of these stepped up salads before, but there is something about a slaw that works with a BBQ invite. This fresh slaw includes celery and cilantro to the party for added crunch and flavor finished with a seasoned vinaigrette. This in not your usual mayonnaise based-coleslaw!
This past week, Willy’s Mexicana Grill, a staple in the Atlanta Marketplace, shared their recipe for their famous Southwest Coleslaw. I have enjoyed this before with their street –styled tacos and remembered the flavors and crunch! I prepared this the day before as I like the idea of marinating the slaw for better flavors. I made some adaptations to the recipe as I have learned to spice things up a bit more and add more color to my plate. Usually, the more colorful the fruits and vegetables, the better!
Willy’s Mexicana Grill’s Southwest Coleslaw
- 1 pound green cabbage, chopped
- 1 ½ cups cilantro, chopped
- 1 red onion, half moons thinly sliced ( I like the color punch of the red onion )
- 1 cup celery, sliced about ¼ -inch dice
- 1 – 2 jalapeno pepper(s) , small dice. Start with one, taste before serving to see if more is needed.
- ½ cup red wine vinegar
- 2 – 3 teaspoons Dijon mustard ( I upped this to 3 teaspoons)
- 1 – 2 teaspoons ground cumin ( I up this to 2 teaspoons )
- 1 – 2 teaspoons dried oregano ( I use 2 teaspoons)
- ¼ teaspoon salt
- ½ cup vegetable oil plus 2 tablespoons
- In a large bowl, combine the cabbage, cilantro, onions, celery and jalapeno. Toss thoroughly to combine.
- In a medium bowl, whisk together vinegar, mustard, cumin, oregano, and salt.
- Slowly whisk in the oil until well blended.
- Pour over cabbage mixture and toss well
- Park in the refrigerator at least overnight for the best results.
- Taste for seasonings before serving. Possibly add more diced jalapeno and salt at this time.
I love the added colors to this slaw with the deep green cilantro, the small jalapeno peppers and the red onions. Again, we eat with our eyes and this salad is a great example of how we can add some colors to make this even more interesting.
What is your favorite Coleslaw recipe to share?