Spicy Mexican Coleslaw

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 8

    • About This Recipe

    “This is ideal picnic food since it has no mayo in it. You can use more or less hot pepper depending on how hot you like it/can take it.”

    Ingredients

  • 1/2 headgreen cabbage, shredded
  • 1/2 lbjicama, shredded
  • 1largecarrot, shredded
  • 3mediumtomatoes, seeded and diced
  • 1 -2minced seeded jalapeno
  • 1/3 cupchopped cilantro

    • Dressing

  • 1/4 cupfresh lime juice
  • 1/4 cupfresh orange juice
  • 2clovesgarlic, minced
  • 2tablespoonssugar
  • 1/2 teaspoonground cumin
  • salt and pepper

    • Directions

  • Combine all salad ingredients and mix well.
  • Combine all dressing ingredients and toss well with salad ingredients.
  • Refrigerate until ready to serve.
  • This slaw gets better if it has a chance to sit for a few hours before serving and it’s even good the next day.

    • Reviews

  • “This was a surprising dish.I loved the harmony of the citrus flavors in the dressing.The jicama and cabbage had a wonderful crunchiness that I enjoyed too.I used this dish as a side to a chicken and salsa recipe, and it was wonderful.Thanks, Mirj for sharing this keeper.”

  • “As good as healthy can get! Positively scrummy! Love the jicama, jalapeno and cilantro in this slaw!”

  • “Delicious salad.I made half a recipe of the salad but the whole dressing recipe.It was great!Will have this often with Mexican themed meals.The fresh lime juice really makes it.Served it with quesadillas.”

  • “Very light and flavorful dish.Followed the recipe exactly but should have added more heat because even with the 2 recommended jalapeno’s, we didn’t get much spice.My husband was not a fan of this but I thought it was good.Not sure if I will make it again but it paired nicely tonight with Oaxacan shrimp and #139227.Thank you for posting!”

  • “My family loved this slaw. Took it to a cookout and it won hands down in the coleslaw department! I used one jalapeno pepper with seeds removed, fresh cilantro. I could not find jicama so I used a peeled, grated granny smith apple and no one seemed to mind. Thanks, Carole in Orlando”

  • “Very light and flavorful.Was good several days.Nice change for cole slaw but even better for weight watchers”

  • “Loved the slaw!Unfortunately I used my usual shredding disk for the jimaca and it was too small.Next time I will use the largest one.I had this for lunch yesteday and had tortilla chips with it.Made a nice combo.”

  • “This one didn’t go over at all with my family. We love cilantro, all the ingredients, in fact. It sounded like it would be good, but it just wasn’t. I made it 100% by the recipe, but it seemed like it needed something. — posted Jun 27, 2005.I went home after writing this and added mayonaise to some of the slaw…we both liked it, not sure I’d make it again, but at least I found what was missing. “

  • “It was impossible for me to find Jicama here,so I subbed for turnips…not bad. Loved it! I served it topped with grilled salmon.”

  • “i have not had cabbage like is in so long thank UE”

  • “Very enjoyable, but different slaw recipe.I love the crunchiness of the jicama & the citrus tang along with the mexican flavors of the cumin & jalapenos. I will make this again.Thanks mirj!! “

  • “We served this with 15 minute Enchiladas, #82287.Also used the prepared slaw mix, added extra carrots.Next time I’d julienne the jicama as grating it made it mushy. Would also go a bit heavier on the salt!Excellent the next day!”

  • “This was fantastic. I had a slaw similar to this a few months ago with carne asada and have been searching everywhere since looking for something similar. It tastes so fresh. The slaw is perfect on top of soft tacos or by itself. Instead of chopping the cabbage and carrots, I used a 16 oz. bag of precut cole slaw. “

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