Amber Massey turns her salad obsession into a delicious Mexican slaw.
By Amber Massey
I’m obsessed with salad right now. Really, I’m obsessed with slaw. I think I’ve made a version of one at least once a week for the past two months. My Fireman (the sweet man in my life) doesn’t seem to mind. 
Thank goodness for that- because I am the chef, and I declare that I get to make and sample whatever I make for him, too.
You know.. to make sure it tastes good.
So, here is the latest slaw to come out of my kitchen. A vinaigrette based slaw is my absolute favorite- and this does not dissapoint.
Slaws are so great- as they hold up well to whatever you mix in or dress them with. No delicate arugula or baby spinach leaves here!
A perfect combo of thinly sliced red onion, japapeno, and sweet red bell. I also threw in some green onion tops and cilantro.
I cheated and took some help from the prepackage salad section of my grocery- shredded carrots and angel hair cabbage slaw.
Angel hair slaw is amazing. So light and air-filled. If you can’t find the angel hair variety- any kind of prepackage slaw mix would work.
I just like the fine shreds of slaw for ease when I’m stuffing a huge fork of it into my mouth- too much for me to chew, actually.
For one more layer of flavor- and to make it extra special- I prepared some Spiced Pepitas for sprinkling. Even though I didn’t use near the recipe amount of the pepitas- just a tablespoon of kernals over each serving– the extras store very well in a plastic zip top.
Right now they have made their home safely in my desk drawer waiting for my hungry hands to grab a sample.
PrintMexican Slaw with Spiced Pepitas
- Yield: 8 1x
Ingredients
- 2 tablespoons Dijon mustard
- The juice and zest of one lime
- 1/3 cup red wine vinegar
- 2 tablspoons extra virgin olive oil
- 1/2 teaspoon chile powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10-ounce) package angel hair slaw
- 1/2 cup thinly sliced red onion
- 1 red bell pepper, seeds and ribs removed, sliced thin
- 1–2 jalapeno, seeds and ribs removed, julienne cut thin
- 1 bunch green onions, chopped, white and light green parts only
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
1/2 cup Spiced Pepitas
- 1 cup unsalted pumpkin seeds
- 1 tablespoon canola oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paparika
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chipotle chile powder
- 1/4 teaspoon black pepper
Instructions
- Combine first 7 ingredients, stirring with a whisk until combined.
- Combine remaining ingredients.
- Drizzle with prepared dressing, and toss to coat.
Spiced Pepitas:
- Heat a medium nonstick skillet over medium high heat. Add kernals to the pan; cook ten minutes until browned. Remove from pan and cool completely in a single layer on a parchment lined baking sheet.
Nutrition
- Serving Size: 1 cup
- Calories: 107
- Fat: 7.6
- Carbohydrates: 6.8
- Fiber: 3
- Protein: 2.5
