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.
- 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
- 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
- Combine first 7 ingredients, stirring with a whisk until combined.
- Combine remaining ingredients.
- Drizzle with prepared dressing, and toss to coat.
- 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.
Amber Massey is a southern-raised, food-loving, registered dietitian focusing on the culinary world of dietetics. Personal chef, author of her blog, Chocolate Broccoli, and accidental lover of food photography, Amber takes pride in healthy recipe development as well as culinary and nutrition instruction through personal and public cooking classes, public speaking, and media outlets. Amber can be seen in print for her nutrition expertise, as well as multiple magazine publications for her culinary creations, including Taste of Home, Healthy Cooking, Simple and Delicious, and Country Women’s Magazine.