Spicy Southwest Slaw

January 22, 2013

I love this slaw. The addition of red pepper, cilantro, and jalapeno give it a southwest flair and a bit of heat. I could eat it with anything. It’s fantastic with tacos, of course. But pairs just as well with burgers or barbecue (pulled chicken or pork, ribs, etc.) or eggs for breakfast (especially since it tastes even better the next morning). One of my best friends has been making it for years (always a hit at get-togethers) and I finally got around to “borrowing” and sharing her recipe. I added a little mayonnaise to make it a creamier and a pinch of cumin for kick.

Spicy Southwest Slaw

INGREDIENTS

3 cups shredded green (or a mixture of red and green) cabbage
1 large carrot, peeled and shredded
1 medium red bell pepper, seeded and finely diced
1/2 small red onion, finely diced
1 jalapeno pepper, seeded and minced (more or less to taste)
3 Tbsp. fresh cilantro, chopped
1/4 cup canola oil
2 Tbsp. mayonnaise
3 Tbsp. cider vinegar
2 tsp. sugar
1/2 tsp. ground cumin (optional, but recommended)
1/4 tsp. cayenne pepper (more or less to taste)
salt and freshly ground black pepper, to taste

DIRECTIONS

1. In a large bowl, toss to combine the cabbage, carrot, bell pepper, onion, jalapeno, and cilantro. In a small bowl, whisk to combine the oil, mayonnaise, vinegar, sugar, cumin, and cayenne. Pour over the cabbage mixture and toss to coat. Season to taste with salt and freshly ground black pepper. Refrigerate at least 1 hour before serving.

Serves 6.

(courtesy of Chelsey Sanford, adapted from All Recipes)

6 thoughts on “Spicy Southwest Slaw

  1. Marcey H

    I made this tonight with fish tacos. Oh my, YUMMY, YUMMY, YUMMY, This was a definite hit. I am sure this will become a favorite with us for years to come. Thank you so much !

    Reply
  2. Pingback: Chicken Tacos | A Hint of Honey

  3. Liz Bond

    Made this for a summer barbeque and it was a big hit. The cumin gave it a bit of a taco-seasoning flavor. Any ideas for a substitute that would still have kick but taste a little less texmex? Thanks again for a great recipe!

    Reply
    1. Jessie Davis Post author

      Tex-mex was what I was going for. But you could play around with whatever seasonings you like for a different flavor. Smoked paprika comes to mind. Or just omit the cumin and it’ll still be great!

      Reply

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