Tex-Mex Slaw

By Marge Perry & David Bonom
Make this slaw as spicy or mild as you like. To make it one day in advance, simply store the vegetables, tossed together and undressed, covered in the refrigerator. The dressing may also be made the day before and stored separately.


    • black pepper
    • carrots
    • chopped fresh cilantro
    • Extra Virgin Olive Oil
    • fresh corn kernels
    • fresh lime juice
    • green cabbage
    • jalapeño peppers
    • radishe
    • red bell pepper
    • red cabbage
    • shredded
    • Salt
    • sugar


    1. Combine the cabbages, corn, bell pepper, radishes, carrots, jalapeño pepper(s), and cilantro in a large bowl. Combine the lime juice, oil, sugar, salt, and pepper in a separate bowl. Pour lime juice mixture over cabbage mixture and toss well to coat. Let stand at least 30 minutes before serving.