Spicy Southwestern Slaw

Spicy Southwestern Slaw

104
DEBNJAMES 2

"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."

Ingredients

1 h 30 m {{adjustedServings}} servings 202 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

104
  1. 123 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.

If you follow the recipe - I'd say 3 stars. The initial recipe is a good start, but I thought it was bland. It was spicy, but lacked taste. I added more vinegar (didn't measure, probably ~3-4...

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