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Red Cabbage & Jalapeño Slaw
Red Cabbage & Jalapeño Slaw is a wonderfully crunchy side to fish tacos, burgers, pulled pork sandwiches, and grilled meats.
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Course
Salad, Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
servings
Calories
135
kcal
Author
Liren Baker
Ingredients
▢
1
small red cabbage
shredded (about 8 cups)
▢
1
small red onion
halved and finely sliced
▢
2
cups
shredded carrot
▢
2
jalapeños
thinly sliced
▢
1/2
cup
chopped cilantro
▢
1/3
cup
extra virgin olive oil
▢
3 1/2
tablespoons
sherry vinegar
▢
1
teaspoon
granulated sugar
▢
kosher salt
▢
freshly ground black pepper
COOK MODE
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Instructions
In a large bowl, toss the red cabbage, red onion, carrot, jalapeno, and cilantro.
In a separate small bowl, whisk together the olive oil, sherry vinegar, and sugar.
Season with salt and pepper to taste.
Pour the dressing into the slaw and toss. Cover bowl tightly with plastic wrap and chill for at least 30 minutes before serving.
Notes
Adapted from
Jalapeño Slaw via Todd English
, Food & Wine (August, 2001).
Nutrition
Calories:
135
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
52
mg
|
Potassium:
394
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
6622
IU
|
Vitamin C:
67
mg
|
Calcium:
62
mg
|
Iron:
1
mg
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