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Mexican Coleslaw Salad

Barbecue.Master's picture
  Unflavored gelatin envelope 1 Tablespoon
  Cold water 1 Cup (16 tbs)
  Sour cream 16 Ounce (1 Pint)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Coarsely chopped cabbage 2 Cup (32 tbs) (Red Or Green Cabbage)
  Tomato 1 Medium, seeded and coarsely chopped
  Green onions 2 , chopped
  Finely chopped coriander/Parsley 2 Tablespoon
  Chili powder 1 Tablespoon
  Lime juice 1 Tablespoon
  Salt 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Red cabbage leaves/Green cabbage leaves 4

Take a medium sized sauce pan and sprinkle the unflavored gelatin over cold water; let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5 minutes.
In large bowl, with wire whisk or rotary beater, thoroughly blend gelatin mixture, sour cream and mayonnaise.
Stir in remaining ingredients except cabbage leaves.
Turn into 6-cup bowl lined with cabbage leaves or 6-cup mold; chill until firm, about 3 hours.
Unmold onto serving platter.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4948 Calories from Fat 1727

% Daily Value*

Total Fat 195 g300.5%

Saturated Fat 62.7 g313.5%

Trans Fat 0 g

Cholesterol 314.4 mg104.8%

Sodium 5763.4 mg240.1%

Total Carbohydrates 781 g260.2%

Dietary Fiber 222.8 g891.3%

Sugars 409.9 g

Protein 172 g343.1%

Vitamin A 2456.8% Vitamin C 9696.9%

Calcium 519% Iron 477.2%

*Based on a 2000 Calorie diet

Mexican Coleslaw Salad Recipe