Spicy Southwestern Slaw

We made this last week for The Chef’s birthday, and it was a great alternative to your grandma’s mayo-slathered slaw. Barrett likes to serve this with fish tacos, but it was just as good with the coffee-rubbed brisket version we devoured like wild animals.

Feel free to up the jalapeno quotient if you like, but if you’re making it to go on the with the coffee-rubbed brisket tacos, you might want to keep it tame because they’ve got a pretty good amount of heat on its own.

4 cups of finely shredded green cabbage
4 tsp lime juice
4 tsp honey
4 tsp finely minced jalapenos
4 tsp chopped cilantro
salt and pepper to taste

  1. Combine all ingredients.
  2. Allow to mixture to marinate for at least 30 minutes and up to 8 hours before serving
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3 Comments

Filed under Salad, Side dishes, Southern food, Southwestern food, Veggies

3 responses to “Spicy Southwestern Slaw

  1. Pingback: “Braised” Brisket Tacos with Spiced Coffee Sauce | Nummy Num Num

  2. Pingback: Fish Tacos | Nummy Num Num

  3. Pingback: Tuna Ceviche Tacos | Nummy Num Num

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