Southwestern Slaw

  • Yield: 12 servings


Chili Dressing:
1teaspoon minced garlic
1/2teaspoon chipotle chili powder or chile powder
1/4cup lime juice
1/4cup seasoned rice vinegar
1tablespoon sugar
3tablespoons olive oil
Salt and pepper to taste
1/2cup coarsely chopped pecans
1tablespoon sugar
Hearty dash cayenne pepper
8cups shredded green cabbage mixture
1 red bell pepper, cored anc chopped
1/2cup chopped red onion
1/2cup finely chopped carrots
1/2cup jicama, peeled and julienned (matchstick slices)
1/2cup 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.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

  • Calories 101
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 18mg
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 5g
  • Protein 1g