Spicy Southwestern Slaw
"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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon white sugar
- salt and pepper to taste
- 1/2 cup canola oil
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons apple cider vinegar
- 1 red bell pepper diced
- 1 teaspoon cayenne pepper
- 1 onion, diced
- 3 cups shredded cabbage
- 1 carrot, shredded
- 1 jalapeno pepper seeded and diced
- Carbohydrate 5.02275325 g
- Cholesterol 0 mg
- Fat 18.8335836824465 g
- Fiber 1.47149664836526 g
- Protein 0.73703175 g
- Saturated Fat 1.40344698449552 g
- Serving Size 1 1 serving (84g)
- Sodium 20.2782788194445 mg
- Sugar 3.55125660163474 g
- Trans Fat 0.293772058525374 g
- Calories 188 calories
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.
