Crispy Jalapeño Slaw
Combined with a light lime vinaigrette, the vegetables in this slaw stay crisp. The jalapeño will mellow out as the salad marinates.
Ingredients
- 4 cups shredded cabbage (any kind)
- 1 cup julienned jicama
- ½ cup julienned red peppers
- ½ cup julienned jalapeño peppers (remove seeds and ribs if you like your salad less hot)
- ½ cup chopped fresh cilantro
- ¼ cup extra-virgin olive oil
- 2 tbs. lime juice
- ½ tsp. chili powder
- ½ tsp. sea salt
Tips: A combination of chilies, such as banana, Anaheim and poblano, can be used in this recipe as well. Try adding this slaw to fish tacos or burritos, or serve as a side to a turkey or veggie burger.
Directions
STEP 1
Combine the cabbage, jicama, red peppers, jalapeño and cilantro in a mixing bowl.
STEP 2
In a small bowl, whisk together the oil, lime juice, chili powder and salt.
STEP 3
Pour the dressing over the salad and mix well. Refrigerate for at least one hour before serving.
Photographer: Terry Brennan
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Cary Neff is the vice president of corporate culinary services and Morrison Healthcare and the author of the New York Times bestseller Conscious Cuisine.
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