Tex-Mex Slaw

Tex-Mex Slaw

Tex-Mex Slaw

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.


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1/2 medium of red cabbage, shredded about 6 cups
1/2 medium of green cabbage shredded, about 6 cups
1 1/2 cup of fresh corn kernels cut from 2 ears
1 large of red bell pepper thinly sliced
6 radishe thinly sliced
2 medium of carrots shredded
1-2 jalapeño peppers seeded and finely chopped
1/3 cup of chopped fresh cilantro
1/2 cup of fresh lime juice
1/4 cup of extra virgin olive oil
1/4 cup of sugar
1 tsp of salt
1/2 tsp of black pepper


  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.