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Ingredients
| green cabbage (shredded): 3 cups |
| carrots: 1 (shredded) |
| onions: 1 (diced) |
| red bell pepper: 1 pepper (diced) |
| jalapeno peppers: 1 whole pepper (seeded and diced) |
| fresh cilantro (coriander): 1 Tbl (chopped) |
| canola oil - for salads, woks and light frying: 1/2 cup |
| apple cider vinegar: 2 Tbl |
| granulated sugar: 1 Tbl |
| cayenne pepper: 1 tsp |
| salt (to taste) |
| black pepper (to taste) |
Spicy Southwestern Slaw
Credit: AllRecipes
User rating:
"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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Prep Time
15 min -
Cook Time
min -
Servings
6 serving(s)
Tags
Directions
- In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
- 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.