Tex-Mex Slaw

By: Marge Perry & David Bonom

  • Yield:

    8 Servings

  • Cuisine:



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