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Results 1 - 10 of 23 for mexican slaw
1. MEXICAN SLAW
Chop cabbage, onion and bell pepper into medium size pieces. (DO NOT SHRED.) Bring vinegar, oil, sugar, salt and pepper to boil and pour ...
Mix ingredients in order listed. Refrigerate 2-4 hours before serving. Makes 10 to 12 servings.
3. MEXICAN SLAW
Whisk together all the ingredients except the vegetables. When blended well, then add the vegetables and mix well. Chill one hour or more ...
Pour Zesty Italian dressing over all ingredients. Refrigerate.
Grate cabbage, carrots, onion, chop pepper. Mix in large bowl. In jar mix dressing ingredients together. Pour over vegetables just before ...
6. MEXICAN SLAW
Mix all ingredients together. Mix all together and pour over cabbage mixture. Refrigerate overnight.
7. MEXICAN SLAW
1. To prepare dressing, in small bowl, combine yogurt, salsa, mayonnaise, vinegar and lime juice; stir until blended. 2. In medium bowl, ...
8. MEXICAN SLAW
Shred all together. Add sugar and vinegar. Cover 20 days in refrigerator.
Combine picante sauce, butter, salt, pepper and vinegar in a large bowl. Add avocados, cabbage, onions and green chilies. Toss lightly ...
Shred finely the first four ... taste and pour over vegetables at last minute before serving. Serves 4 to 5. Good with any Mexican type casserole.
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