Southwestern Slaw
Submitted by brucey
Crunchy Southwestern slaw with julienned red cabbage, red onion, cumin, chili powder, and a sweet red wine vinegar dressing. No mayo, no fuss, big flavor.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
35 minSkip the heavy, mayo-drenched coleslaw. This Southwestern version is all crunch, tang, and spice.
Julienned red cabbage and red onion get tossed with cumin, chili powder, brown sugar, and red wine vinegar. That’s it. The vinegar softens the cabbage just enough while the spices give it a warm, earthy kick.
Let it sit for 15 minutes so the flavors meld, and you’ve got a vibrant side that pairs with grilled meats, fish tacos, pulled pork sandwiches, or anything that needs a bright, crunchy counterpoint.
Chef Tips
- Julienne the cabbage thin for the best texture. Thick chunks won’t absorb the dressing as well.
- Let it rest the full 15 minutes. The salt and vinegar break down the cabbage slightly and create a natural dressing at the bottom of the bowl.
- Make it ahead. This slaw holds up well in the fridge for a day or two and the flavors only get better.
Ingredients
Directions
Let the mixture sit for at least 15 minutes. In a medium bowl place all of the ingredients.
Toss them together well.
Let the mixture sit for al least 15 minutes.
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