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. To prepare dressing: In small bowl, whisk together all ingredients. 
  2. To prepare slaw: In small nonstick skillet coated with nonstick cooking spray, cook pecans over medium heat, stirring, until lightly browned. Add sugar; cook until melted. 
  3. Remove from heat; toss withcayenne. Transfer pecans into bowl; break in pieces when cool. Set aside. 
  4. In large bowl, combine cabbage, red pepper, red onion, carrots, jicama and corn, mixing well. When ready to serve, toss with dressing and pecans. Makes  8 cups.

Note: Jicama is found in the produce section of the grocery and should be peeled before using. It has a sweet, nutty flavor and a crunchy texture.  If not available, don’t stress; just omit it.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

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