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.

Advertisement:

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

Mexican Slaw

Ingredients

  • 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

Directions

  1. Mix all ingredients and you're done.

 


Cathy Elton

MORE FROM Cathy Elton

Related Topics ------------------------------------------

Food Kitchen Challenge

BROWSE SALON.COM
COMPLETELY AD FREE,
FOR THE NEXT HOUR

Read Now, Pay Later - no upfront
registration for 1-Hour Access

Click Here
7-Day Access and Monthly
Subscriptions also available
No tracking or personal data collection
beyond name and email address

•••






Fearless journalism
in your inbox every day

Sign up for our free newsletter

• • •