Fiesta Coleslaw
Coleslaw with a touch of heat makes a zesty side for barbecue chicken or pork. I also pile it on fish tacos and po'boys. —Fay Moreland, Wichita Falls, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
- 1/4 cup cider vinegar
- 1/2 teaspoon celery salt
- 2 tablespoons sugar
- 1 medium onion chopped
- 1/4 teaspoon coarsely ground pepper
- 1 package (14 ounces) coleslaw mix
- 1/3 cup minced fresh cilantro
- lime wedges optional
- 4 jalapeno peppers seeded and finely chopped
- 1 cup chopped peeled jicama
- 6 radishes halved and sliced
- Carbohydrate 1.21287140072485 g
- Cholesterol 4.20000000355047 mg
- Fat 3.97993416994504 g
- Fiber 0.0831870009899533 g
- Protein 0.116261833342634 g
- Saturated Fat 0.60379645383467 g
- Serving Size 1 1 servings. (19g)
- Sodium 794.635291495986 mg
- Sugar 1.12968439973489 g
- Trans Fat 3.35187924948921 g
- Calories 42 calories
In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat., Refrigerate, covered, until serving. If desired, serve with lime wedges.
