Southwestern Slaw
- Yield: 12 servings
Ingredients
- 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
- Slaw:
- 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
Instructions
- To prepare dressing: In small bowl, whisk together all ingredients.
- 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.
- Remove from heat; toss withcayenne. Transfer pecans into bowl; break in pieces when cool. Set aside.
- 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
