The recipe Mexican Slaw is ready in roughly 45 minutes and is definitely a great gluten free, fodmap friendly, whole 30, and vegan option for lovers of Mexican food. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 65 calories. This recipe serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced side dish for The Fourth Of July. If you have vegetable oil, cilantro, limes, and a few other ingredients on hand, you can make it.
Squeeze 3 tablespoons juice from limes into a large bowl.
Add vegetable oil and mix.
Rinse cabbage, radishes, and cilantro. Finely shred enough cabbage to make 3 quarts. Thinly slice radishes to make about 1 cup. Chop enough cilantro to make about 1/2 cup.
Add cabbage, radishes, and cilantro to dressing.
Add salt and pepper to taste.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Adelsheim Pinot Noir (half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Adelsheim Pinot Noir (half-bottle)With its broad array of origins and clones, this wine displays red aromas pf candied cherry, pomegranate and raspberry on the nose and the palate. In addition, one finds a light touch of brown spices likw nutmeg, cinnamon, all-spice. True to our house style, it is elegantly textured with seamlessly integrated, silky, polishedtannins. Pair it with salmon, ahi, veal, pork, poultry (think duck), beefor hearty vegetarian entrees.