Spicy Southwestern Slaw

Spicy Southwestern Slaw

102
DEBNJAMES 1

"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

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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

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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.
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Reviews 102

  1. 121 Ratings

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Jean
5/14/2003

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.

JGA
1/22/2003

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

BALL7068
3/29/2007

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 ~3-4T), cumin (~2T), and the rest of the package of cilantro (I ended up using a whole package from the store), and 2 cloves of garlic. Finally I substituted olive oil (that I had sitting for about a month or so with red peppers and seeds in it). Overall, it turned out excellent, everyone liked it. I think adding cumin makes a big difference in making this a southwest-like slaw.