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Southwestern Coleslaw

Southwestern Coleslaw

Calories 54 (33% from fat)
Fat 2 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 29 mg.
Carb. 9.6 gram
Fiber 2.6 gram
Sugar 4.5 gram
Sugar Alcohol 0 gram
Protein 1.5 gram

Ingredients


7 cups shredded green-cabbage
(Takes generally 1 medium 2-lb. cabbage.)

3 medium carrots, (1 1/2 cups) peeled and grated

1 small red pepper, seeded, cored and diced

3 scallions (green onions), minced

1 small jalapeno pepper with seeds removed, minced

1/4 cup apple cider vinegar

1 Tbsp. lime juice

2 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)

1 tsp. chipotle chili powder

1 Tbsp. extra virgin olive oil

Coleslaw is a pretty unexciting side dish. That's why we were so excited about this spicy version. The dish is served cold, but things quickly heat up as the chipotle chili and jalapeno kick in.

1. Shred cabbage, making sure to discard outer leaves and core. You can also use pre-shredded cabbage or "cole slaw mix" to save time.

2. Mix together the first five ingredients, cabbage through jalapeno pepper in a large bowl.

3. In a medium sized bowl, whisk together the remaining five ingredients, apple cider vinegar through olive oil until thoroughly combined. Then pour the dressing over top of the cabbage mixture and thoroughly mix together. (If you don't want it to be as spicy, cut down on the chipotle chili powder.)

4. You can serve it right away, or cover and keep in the refrigerator for up to 2 days.

Yield: 8 Servings, Approximately 1 Cup per Serving


 Southwestern Coleslaw

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