Sweet, sour, spicy Mexican slaw

Great on tacos or on its own, charged with chilies, pineapple, and cilantro

Cathy Elton
June 8, 2010 5:01AM (UTC)

This entry for the Salon Kitchen Challenge -- in which we asked readers to share their favorite picnic recipes -- comes to us courtesy of Cathy Elton. We haven't had a chance to try this recipe out yet, but we'd love to hear about it if you do!

This slaw is way more interesting than your standard-issue coleslaw. And a lot better for you, since there’s no artery-clogging mayo. Plus, it will look stunningly pretty on the table for your next summer barbecue.


I recommend eating the slaw the same day it’s made. It loses a little after being refrigerated overnight.

Mexican Slaw


  • 1/2 small red cabbage, very thinly sliced
  • 1/2 small green cabbage, very thinly sliced
  • 1 cup grated jicama (use large holes on a box grater)
  • 2 serrano peppers, or one jalapeño, minced
  • 4 scallions, sliced
  • 3 tablespoons lime juice
  • 1 tablespoon brown rice vinegar, or apple cider vinegar
  • 1/2 cup diced fresh pineapple
  • 1/2 cup chopped cilantro
  • Pinch cumin
  • 1/4 teaspoon salt
  • Black pepper to taste


  1. Mix all ingredients and you're done.


Cathy Elton

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Food Kitchen Challenge


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