How We Celebrated Cinco de Mayo with Old El Paso Broccoli Slaw! (Featured Image)

Old El Paso Cinco de Mayo Broccoli Slaw!

Old El Paso Let’s Taco ‘Bout It, Chapter Six

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Last updated on February 20th, 2024 at 02:53 am


Cinco de Mayo’s such a strange celebration—it’s often confused with Mexico’s Independence Day (actually celebrated on September 16th); it’s not widely celebrated in Mexico at all (except for Puebla City, population 2.5 million); in fact—I’m not entirely sure most people know what it’s for (celebrating the Mexican Army’s victory over the ever-powerful French in 1862’s Battle of Puebla. The more you know, right?)

But though Cinco de Mayo isn’t exactly what we think it is, we shouldn’t let that put a damper on things—there’re plenty of ways to still celebrate it, including some delicious options from Old El Paso!

The theme for the sixth and final Let’s Taco ‘Bout It post from this year spent with Old El Paso is celebrating Cinco de Mayo—because tacos make the fiesta better! Here in Toronto, we take this sentiment to heart as we start consistently seeing temperatures that support this city’s visceral craving for patio season. With our days of warm weather as limited as they are, we take this season seriously and have culture and cuisine that go right along with it.

This in mind, to rise to the challenge at Casa de Palmer we put a little Quick Broccoli Slaw together to ring in the season!



Old El Paso Broccoli Slaw

Total Time: Prep: 10 min. + chilling

Makes: 6 servings

Ingredients

  • 4 cups broccoli coleslaw mix
  • 1 can (11 ounces) Mexicorn, drained
  • 1/2 cup Old El Paso Restaurante Salsa Picante
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 3 tablespoons cider vinegar

Directions

In a bowl, combine the coleslaw mix, corn and salsa. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Gradually whisk in vinegar. Pour over coleslaw mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Yield: 6 servings.


With some zesty Old El Paso Restaurante Salsa Picante added to the mix, it’s the perfect complement to any summer supper! In fact, you could try your hand at any of the previous meals we’ve  put together!

Old El Paso: Let’s Taco ‘Bout It

If writing this series has taught me anything, it’s this—one can make anything from ingredients if they feel adventurous enough. A taco doesn’t have to stay a taco. A tortilla can become anything. And a burrito bowl is only as good as what you put into it—you just have to be willing to bend the rules and create something truly delicious!

Thanks for reading about my culinary adventure brought to you by Old El Paso—I hope it’s inspired you to take some cooking adventures of your own; life’s too short to eat bland food!

Enjoy your “comida” and until the next,

The second logo for Casey Palmer, Canadian Dad

Disclaimer: I wrote this as part of a year-long campaign with Old El Paso, weaving their line of Mexican cuisine-inspired products into my life’s stories and putting them on the blog for everyone to see. They compensate me with food and funds.

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