Jalapeño-Lime Slaw

Photo: Quentin Bacon; Styling: Anghard Bailey

This citrusy take on coleslaw is fresh and pleasantly spicy, making it an ideal side dish or burger or brat topping. Leave the seeds in more peppers for added fire, or seed all of them for a milder dish.

Yield: 8 servings (serving size: about 3/4 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 7 Minutes
Total: 1 Hour, 7 Minutes

Nutritional Information

Amount per serving
  • Calories: 71
  • Fat: 5.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.9g
  • Carbohydrate: 6.3g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 198mg
  • Calcium: 26mg

Ingredients

  • 1/3 cup fresh lime juice
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1/2 cup thinly vertically sliced red onion
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 (16-ounce) package cabbage-and-carrot coleslaw
  • 4 jalapeño peppers, halved crosswise

Preparation

  1. 1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add onion, cilantro, and coleslaw. Thinly slice 1 jalapeño half crosswise (keeping seeds), and remove seeds from remaining jalapeño halves. Cut the remaining halves into thin crosswise slices. Add the jalapeños to onion mixture, and toss well to coat. Cover and chill at least 1 hour.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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