Spicy Southwestern Slaw

Spicy Southwestern Slaw

94 Reviews 5 Pics
  • Prep

    15 m
  • Ready In

    1 h 30 m
Recipe by  DEBNJAMES

“Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.”

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Adjust Servings

Original recipe yields 6 servings


  1. In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
  2. In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

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Reviews (94)

Rate This Recipe


This recipe is absolutely refreshing, crunchy and just plain delicious. Although, I mix shredded cabbage with a bag of broccoli slaw. This gives it an extra bit of crunch.



Excellent side dish with my mexican main dishes. My family does not like cilantro so I added Schillings mexican seasoning which was excellent.



This spicy slaw is so good! I made it one afternoon and had it all eaten before dinnertime! I had to add some more cabbage to the leftover dressing so there would be some for the family to eat with dinner! I've made it 2 more times in a week.

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Amount Per Serving (6 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 8.4 g
  • 3%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet



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Apple Cole Slaw


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Fiesta Slaw