Southwest Slaw

Full of fresh flavors, this super-fast Southwest Slaw makes a great side dish or taco topper.

Southwest Slaw
Yield: 6 to 8 servings
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  1. 1 ear fresh corn, shucked
  2. 1 fresh jalapeño
  3. 1 (10-ounce) package finely shredded green cabbage
  4. 1 red bell pepper, thinly sliced
  5. 1⁄2 cup chopped fresh cilantro
  6. 1⁄2 cup fresh lime juice
  7. 2 tablespoons honey
  8. 1 clove garlic, minced
  9. 1 teaspoon kosher salt
  10. 1⁄4 teaspoon ground cumin
  11. 1⁄4 teaspoon ground black pepper
  1. Heat a large cast-iron skillet over high heat. Add corn and jalapeño; cook until charred on all sides, approximately 4 minutes total. Let cool slightly. Cut kernels from cob; scrape charred skin from jalapeño, and discard. Mince jalapeño.
  2. In a large bowl, combine corn kernels, jalapeño, cabbage, bell pepper, and cilantro.
  3. In a small bowl, whisk together lime juice, honey, garlic, salt, cumin, and pepper. Pour over cabbage mixture, stirring to combine. Store, covered, in the refrigerator up to 2 days.
Taste of the South


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