Southwestern Slaw
Kitchen Tested 
- Yield 12 servings
Ribbons of color and crunch personalize this fantastic slaw, tossed with a spunky chile dressing.
Ingredients
- Chili Dressing:
- 1 teaspoon minced garlic
- 1/2 teaspoon chipotle chili powder or chile powder
- 1/4 cup lime juice
- 1/4 cup seasoned rice vinegar
- 1 tablespoon sugar
- 3 tablespoons olive oil
- Salt and pepper to taste
- Slaw:
- 1/2 cup coarsely chopped pecans
- 1 tablespoon sugar
- Hearty dash cayenne pepper
- 8 cups shredded green cabbage mixture
- 1 red bell pepper, cored anc chopped
- 1/2 cup chopped red onion
- 1/2 cup finely chopped carrots
- 1/2 cup jicama, peeled and julienned (matchstick slices)
- 1/2 cup frozen or canned corn
Instructions
- To prepare dressing: In small bowl, whisk together all ingredients.
- To prepare slaw: In small nonstick skillet coated with nonstick cooking spray, cook pecans over medium heat, stirring, until lightly browned. Add sugar; cook until melted.
- Remove from heat; toss withcayenne. Transfer pecans into bowl; break in pieces when cool. Set aside.
- In large bowl, combine cabbage, red pepper, red onion, carrots, jicama and corn, mixing well. When ready to serve, toss with dressing and pecans. Makes 8 cups.
Note: Jicama is found in the produce section of the grocery and should be peeled before using. It has a sweet, nutty flavor and a crunchy texture. If not available, don’t stress; just omit it.
Recipe reprinted with permission from Holly Clegg’s Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
