|The Book of Latin American Cooking|
|by Elisabeth Lam Ortiz|
This award-winning cookbook by Elisabeth Lambert Ortiz includes 500 recipes from the exotic culinary traditions of the Latin American World, cover...
Tip: Try cabbage slaw for more results.
Results 1 - 10 of 14 for mexican cabbage slaw
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Combine picante sauce, ... and vinegar in a large bowl. Add avocados, cabbage, onions and green chilies. Toss lightly until well coated. Chill and serve.
Whisk together all the ingredients except the vegetables. When blended well, then add the vegetables and mix well. Chill one hour or more before ...
Mix in a large salad bowl. Bring these ingredients to a boil and pour over slaw mixture.
Chop cabbage, onion and ... vegetables. Add the pimento. Cover and chill. Will keep in sealed container in refrigerator for up to six weeks. Makes "lots."
Grate cabbage, carrots, onion, chop pepper. Mix in large bowl. In jar mix dressing ingredients together. Pour over vegetables just before serving.
In a 3 quart bowl, combine cabbage, corn, and olives. Pour dressing over salad. Toss until well blended. Chill.
Combine above ingredients and toss with following dressing. Mix all ingredients and toss with cabbage mixture. Cover and chill.
Mix all ingredients together. Mix all together and pour over cabbage mixture. Refrigerate overnight.
Shred finely the ... salt and pepper to taste and pour over vegetables at last minute before serving. Serves 4 to 5. Good with any Mexican type casserole.
1. To prepare ... medium bowl, combine cabbage, beans, carrot, ... cabbage mixture; toss to combine. Cover and refrigerate at least 2 hours before serving.
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