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Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Santa Fe Slaw

"This recipe came together when I found a half bag of spinach in the refrigerator alongside a small jicama and an open can of chipotle peppers," says Roxanne Chan.

Sunset JULY 2008

  • Yield: Makes 6 servings
  • Prep time: 25 Minutes


  • 4 cups shredded green cabbage
  • 2 cups torn spinach leaves
  • 1 1/2 cups (8 oz.) shredded jicama
  • 2 green onions, trimmed and sliced
  • 1 cup cooked corn
  • 1 cup finely chopped tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons finely chopped canned chipotle chiles in adobo sauce
  • 2 tablespoons fresh lime juice
  • Salt


1. In a large bowl, combine cabbage, spinach, jicama, green onions, corn, tomatoes, and cilantro.

2. In a small bowl, whisk together mayonnaise, sour cream, chiles, and lime juice. Pour dressing over slaw mixture and stir until combined. Season to taste with salt.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 57%
  • Protein: 3.2g
  • Fat: 10g
  • Saturated fat: 2.4g
  • Carbohydrate: 17g
  • Fiber: 5.2g
  • Sodium: 162mg
  • Cholesterol: 9.6mg

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Santa Fe Slaw Recipe