Spicy Southwestern Slaw

4.4
(152)

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 mins
Additional Time:
1 hrs 15 mins
Total Time:
1 hrs 30 mins
Servings:
6
Yield:
6 servings

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

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.

Nutrition Facts (per serving)

202 Calories
19g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 202
% Daily Value *
Total Fat 19g 24%
Saturated Fat 1g 7%
Sodium 15mg 1%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 1g
Vitamin C 42mg 208%
Calcium 24mg 2%
Iron 0mg 2%
Potassium 178mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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