Sunset Slaw

"Strawberries: Beyond Desserts" by Michael Hastiings. Mark Allison, dean of culinary education at Johnson & Wales University: Charlotte, NC, likes to serve this colorful slaw with tuna. Recipe published in the Winston-Salem Journal: May 4, 2011.

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Refrigerate: 1 Hour


  • 1/4 teaspoon(s) Cajun seasoning
  • 1/4 teaspoon(s) red-pepper flakes
  • 1/4 teaspoon(s) cumin seed
  • 1 teaspoon(s) sugar or sugar substitute
  • 2 limes, zest and juice
  • 1/4 cup(s) vegetable oil
  • 1 carrot, cut into fine strips
  • 1 small jicama, cut into fine strips
  • 1/2 red pepper, cut into fine strips
  • 1/2 yellow pepper, cut into fine strips
  • 2 cup(s) strawberries, quartered
  • 1/4 cup(s) black olives, pitted and sliced
  • 1 red chili pepper, cut into fine dice
  • 1/2 tablespoon(s) cilantro, chopped


  1. 1. Place the Cajun seasoning, red-pepper flakes, cumin and sugar into a bowl; add the lime zest and juice. Whisk in the oil.
  2. 2. Add the remaining ingredients and mix together well. Place in refrigerator to infuse the flavors for about 1 hour before serving. Serve as a side with pan-roasted cod or your favorite fish, such as tuna or salmon.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sunset Slaw Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy