Grammy's Kitchen · Coleslaw · Mexican Coleslaw
One of 61 coleslaw recipes we measured
15 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 11% | 16% |
| acid | 3% | 5% |
| sweetener | 0% | 3% |
| salt | 0% | 0% |
| dairy | 12% | 0% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 397 g | 14 ounce bag shredded cabbage or coleslaw mix |
| 180 g | 1 cup black beans |
| 103 g | 2/3 cup corn kernels (fresh, thawed from frozen, or canned) |
| 120 g | 1 red bell pepper (cored, seeded and diced) |
| 15 g | 1 jalapeno (seeds and ribs removed, then minced) |
| 200 g | 1 avocado (peeled, seed removed and diced) |
| 33 g | 1/3 cup chopped cilantro |
| 110 g | 1/2 cup mayonnaise |
| 115 g | 1/2 cup sour cream |
| 31 g | 2 tablespoons lime juice |
| 9 g | 1 1/2 tablespoons taco seasoning |
| additional beans, corn, peppers, avocado and cilantro for garnish (optional) |
Method: 4 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Loved it! A little piece of freshness on a heavier main course of enchiladas! Only change I made was that I left out the avocado as I had guacamole on the side already! Used Trader Joes frozen corn (thawed 3 min in microwave on defrost) and it was a ready to e” — a cook, 5.0★
“This looks so delicious! I'm Mexican and I had never seen a dish like this, at least not in the part of Mexico where I'm from (central Mexico), it looks like a side dish or salad you would find in Northern Mexico. Definitely, it looks amazing!” — a cook, 5.0★