Saturday, February 26, 2011

Yummy Tex-Mex Slaw

For our monthly potluck, I recently put together a southwestern slaw that I adapted from I didn't realize it would be such a hit so even though I don't have a picture, I will post the recipe. If I were you, scale up how much you make because this one is hard to stop eating, the cabbage does shrink in size after the incubation, and you might want to leave some aside for yourself after serving it.

Spicy Tex-Mex Slaw
adapted from

  • Ingredients:

  • 3 cups shredded cabbage
  • 1 can corn, drained and rinsed
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 jalapeno pepper, diced (seed only if you don't want it spicy)
  • 3 tablespoons chopped fresh cilantro
  • 1/4 cup canola oil (optional: I left it out)
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon white sugar or 2 stevia (sugar alternatives)
  • 1 tablespoon pimento sauce (can be found in the caribbean food section)
  • 2 tablespoons dried garlic 
  • 1 tablespoon barbeque sauce
  • 1 teaspoon garlic salt
  • pepper to taste

  1. In a large bowl, toss together the cabbage, corn, onion, red pepper, jalapenos, and cilantro. Set aside.
  2. In a small bowl, whisk together the vinegar, bbq sauce, sugar, garlic salt, and pepper. Pour over vegetable mixture and toss to combine. 
  3. Cover and refrigerate for at least one hour. I refrigerated overnight.


  1. Just looking at the recipe brings back memories :)

  2. It was a perfect combination with the enchiladas!

  3. I'm going to have to try it!
    I love it that you said "it shrinks after the incubation"...mon