San Antonio slaw

This came from the book “Strong Women Stay Slim” by Miriam Nelson. It’s an older book and it’s still a great book based on research from Tufts University.

I tried this once using a food processor and the texture was a bit “mushy”. Cutting everything into match sticks gives this slaw a great crunchy texture.

Taste the peppers as you slice them to judge the level of heat you want to achieve.

  • 2 cups shredded green cabbage
  • 1 cup jicama cut into match sticks
  • 1/2 cup mango cut into match sticks
  • 1 poblamo chili thinly slivered
  • 1 carrot cut into match sticks
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons diced red onion
  • 1 to 4 jalapeno chilis thinly sliced
  • 1 garlic clove minced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • salt
  • freshly ground black pepper

Combine all ingredients in a large bowl and toss to mix. Correct seasonings adding salt, honey and/or lime juice to taste. Cover and chill before serving.

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2 Responses to San Antonio slaw

  1. Nancy Kane says:

    Love your blog and this delicious slaw!!
    Sooo yummy and healthy too!

    • Mary says:

      Thanks Nancy! We don’t make a lot of these recipes any more (the older ones) but I wanted to get them down as sometimes the kids ask about certain dishes they remember from their childhood.

      That slaw is better when the peppers are hot! I’d sure love to know how to select the spicier ones.

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