Mexican Coleslaw Reinvented

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Mexican Coleslaw

This giveaway post was generously underwritten by Mizkan. As always my comments and opinions are my own.

Summer time is the perfect time for salads. And there’s a particular salad my family has prepared for years that is not just ridiculously easy to make, but needs just a few ingredients and tastes phenomenal.

What I love about cooking is with just a few little tweaks, you can create new flavors and textures. It is always so exciting to me to see what new treats are invented!  So when Mizkan asked me to reinvent a favorite Mexican salad using one of their yummy Nakano Rice vinegars, I knew exactly what to do. I had the option of using their Natural Rice, Seasoned Red Pepper, Seasoned Balsamic, or Seasoned Roasted Garlic flavors. In a little bit, in fact, I will tell you how to participate for your chance to try out two brand new flavors, Mango Seasoned Rice Vinegar and Citrus Seasoned Rice Vinegar, for yourself. Stay tuned.

Now getting back to the recipe, its inspiration is Ensalada de Col, or Mexican Coleslaw in English. We have always made it for big family celebrations, which in Mexico meant almost every week. It is great as an appetizer, or snack, or even as an entree if you add some meat like chorizo, for example. The original recipe calls for plain white vinegar, so I just substituted Nakano’s yummy and spicy Seasoned Red Pepper Rice Vinegar to create a new exciting version of the same delicious salad my family has eaten for years, but with a spicy, richer-flavored twist. Ready?

Mexican Coleslaw

Serves approx 20

coleslaw ingredients

  • 2 white onions
  • 3 pasilla chiles
  • 3 T olive oil
  • 1 medium white cabbage
  • 4 carrots
  • 2/3 cup Nakano Seasoned Red Pepper Vinegar
  • 2 cups of water
  • 2 bay leaves
  • Salt to taste

Clean and peel the onions (take off the outer skin layer) and slice them.  Set apart.

white onion

Clean the pasilla chiles with a dry cloth, then using a pair of scissors to cut them into thin slices, as you can see in the picture. Discard the ends. If you prefer, you can cut them lengthwise and discard the seeds as well.

guajillo chile

Place a large deep pot over high heat and add the olive oil.  When the oil is hot, add the onion and pasilla chiles and cook, moving constantly until onion is soft, approx 5 minutes.

white onion and pasilla chile

Wash and slice the cabbage.

cabbage

Wash and peel the carrots, thinly slice them in rounds, or using your potato peeler to make long slices, as you see in the picture.  I like using both cuts.

cabbage and carrots

Pour in the Nakano Seasoned Red Pepper Rice Vinegar, add water, mix well, add the two bay leaves, salt to taste and cover the pot. Lower the temperature to medium heat and cook until cabbage and carrots are soft, approx 15-20 minutes.

ensalada-terminada

Let it cool down then put it in the fridge for a couple of hours before serving. Or make it one day in advance. Serve well chilled.

You can serve the coleslaw as a side dish, or on top of tostadas, if you asked me, I would say on top of tostadas!

Now how about that giveaway!  The folks at Mizkan have generously offered a $75 Visa Gift Card and two bottles of their new Nakano flavors, Mango Seasoned Rice Vinegar and Citrus Seasoned Rice Vinegar as a package to one lucky winner. Please keep reading to find out how to participate.

Nakano_vinegar_giveaway

 

Win it!

Congrats to Mayito!

To participate for the chance to win the one prize package including a $75 Visa Gift Card and two yummy bottles of Nakano Rice Vinegar, the Mango Seasoned Rice Vinegar and the Citrus Seasoned Rice Vinegar, is easy. Just leave me a comment telling me which Nakano Seasoned Rice Vinegar flavor you would like to try. Check out the products here, that’s it! That is your required entry.

Would you like more opportunities to win? I have a few of those, too! These entries are optional:

    1. Subscribe or already be a subscriber to my blog by email or by RSS – 1 entry
    2. Follow me or already be a follower on Instagram (mamalatina)
    3. Follow me or already be a follower on Pinterest (mamalatinatips)
    4. Follow Mamá Latina Tips on Google +  – 1 entry
    5. Follow me on Twitter and tweet the following:

    Enter today for the chance to win a $75 visa gc & @NakanoSplash products @mamalatina https://www.mamalatinatips.com/?p=4176

    (limit: one tweet per day, just please leave me a comment for each with the link of the tweet) 1 entry per tweet.

    Please leave me a separate comment for your required entry and for each optional entry (1,2, 3, 4, and/or 5), so I know how many entries you have, thanks.

    This giveaway will end on Sunday, August 4th, 2013 at 11:59 p.m. PST. No purchase necessary. Open to US residents only, 18 years of age or older. Winner will be randomly chosen and notified via email. Winner must respond to notification email within 3 days or a new winner will be chosen. Void where prohibited. Entries/Comments that do not follow the submission guidelines will be invalid.

    Have fun and good luck!

    
    

    266 thoughts on “Mexican Coleslaw Reinvented”

    1. 1 I’d like to try the NAKANO – Natural Rice Vinegar.
      Michelle Tucker
      michelletucker at baconnation dot net

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