Southwestern Slaw

Kitchen Tested
  • Yield 12 servings

Ribbons of color and crunch personalize this fantastic slaw, tossed with a spunky chile dressing.


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
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


  1. Whisk together all dressing ingredients in a small bowl.
  2. For slaw, coat a  small nonstick skillet with cooking spray and cook pecans over medium heat, until lightly browned. Add sugar and stir until melted.
  3. Remove from heat, toss with cayenne and transfer to a bowl. Cool pecans then break into pieces.
  4. Mix cabbage, red pepper, red onion, carrots, jicama and corn until well combined.
  5. Before serving, toss with dressing and pecans.




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