Crispy Jalapeño Slaw

Dairy-Free

Gluten-Free

Nut-Free

Vegan

Combined with a light lime vinaigrette, the vegetables in this slaw stay crisp. The jalapeño will mellow out as the salad marinates.

By Cary Neff | Experience Life

Makes6 servings
Prep Time10 minutes
Cook Time0 minutes

Ingredients
Directions

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.

Nutritional information

Photographer: Terry Brennan

By Cary Neff

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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