Friday, March 20, 2009

Spicy Southwestern Slaw

This is just a variation on a pile of vegetables, but a nice, refreshing, different way to eat your veggies. With cabbage on sale last week for super cheap, it made this recipe low cost, healthy, and great tasting! You could do different variations-- mix of red/green cabbage, use prepackaged shredded cabbage or broccoli, red/green peppers, regular onions, less cayenne (or more if you're brave!), less jalapeno (or again, more!), etc. Adjust to your own preference. I got the original idea from my allrecipes book, which has tons of great stuff in it. A suggestion by the original creator is to serve it on top of tacos, which sounds excellent!
Also, I thought that 1/2 cup of canola oil was a little excessive, and I have made this before only to have a lot of extra dressing standing at the bottom of the bowl. I changed the recipe to reflect my tastes; you change it to yours!
Spicy Southwestern Slaw
3 cups shredded cabbage
2 large carrots, small diced or shredded
3 green onion stalks, small diced
1 bell pepper, small diced
1 jalapeno pepper, seeded and diced
1/4 c canola oil
2 T apple cider vinegar
1 T white sugar
salt and pepper to taste
3/4 t cayenne pepper
1 T fresh chopped cilantro (I left this out)
In a large bowl, toss together the cabbage, carrot, onion, bell pepper, jalapeno, and cilantro. Set aside.
In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt, and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate at least 1 hour before serving.
Yield: 8 servings
Per serving (with 1/2 c oil, rather than 1/4 c): about 152 calories