Spicy Southwestern Slaw recipe

All Recipes Salad Coleslaw Recipes No Mayo

Ingredients

3 cups shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 tablespoon chopped fresh cilantro
½ cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 teaspoon cayenne pepper
salt and pepper to taste

Nutrition Info

202.3 calories
carbohydrate: 8.4 g
cholesterol: : -
fat: 18.9 g
fiber: 2 g
protein: 1 g
saturatedFat: 1.4 g
servingSize: -
sodium: 15.4 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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