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Mexican Slaw with Spiced Pepitas

Mexican Slaw with Spiced Pepitas


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.

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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.

Mexican Slaw with Spiced Pepitas
Recipe Type: Salad, Side Dish
Serves: 8
  • 2 tablespoons Dijon mustard
  • The juice and zest of one lime
  • ⅓ cup red wine vinegar
  • 2 tablspoons extra virgin olive oil
  • ½ teaspoon chile powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 (10-ounce) package angel hair slaw
  • ½ 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
  • ½ cup shredded carrots
  • ¼ cup chopped fresh cilantro
½ cup Spiced Pepitas
  • 1 cup unsalted pumpkin seeds
  • 1 tablespoon canola oil
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paparika
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chipotle chile powder
  • ¼ teaspoon black pepper
  1. Combine first 7 ingredients, stirring with a whisk until combined.
  2. Combine remaining ingredients.
  3. Drizzle with prepared dressing, and toss to coat.
Spiced Pepitas:
  1. 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 Information
Serve Size: 1 cup Calories: 107 Fat: 7.6 Carbs: 6.8 Fiber: 3 Protein: 2.5
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