Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Makes about 4 cups

Central Texas Slaw packs a bit of punch and southwestern flair thanks to jalapeno pepper and cilantro.

How to Make It

Whisk together vinegar, olive oil, sugar, lime juice, kosher salt, ground coriander, ground cumin, ground red pepper, and freshly ground black pepper in a large bowl. Add red cabbage, white cabbage, carrot, jalapeño pepper, red bell pepper, and yellow bell pepper. Toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in cilantro just before serving.

Ratings & Reviews

LLouis's Review

June 29, 2013
Fabulous fresh flavors unexpected for a coleslaw. Visually lovely, too. Only downside is some people dislike cilantro. We loved this recipe as written, but it would be a nice slaw even without cilantro. Served it with a tuna pan bagnat that was assembled based on instructions in a New York Times food video.

KliffKuehl's Review

May 28, 2013