Southwestern Slaw



Serving size

about 1 1/2 cups
30 Minutes
60 minutes

This recipe can be multiplied, keeps well, and is better the second day.

Southwestern Slaw


1 cup Water (boiling)
1 pepper Chipotle chili, dried
4 tsp. Olive oil
2 tsp.. Maple syrup
1/4 tsp. Salt
1 to taste Black pepper
4 ounces Kale, raw (thinly sliced)
4 ounces Cabbage, raw (white or Napa cabbage, thinly sliced)
4 medium Green onions (thinly sliced crosswise)


Place the boiling water in a cup or small bowl and add the dried chili. Let it steep for about 15 minutes.

Place the olive oil, lime juice, maple syrup, salt, and pepper in a mini chopper or blender.

Add the steeped chili (discard the water) and blend until smooth.

Place the kale, cabbage and green onions in a large bowl and add the dressing.

Toss well and chill.

This slaw is better the second day.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

A simple and easy slaw that’s slightly spicy and slightly sweet. Not a lot of work – but great results.

"There are two types of people; those who eat kale and those who should."

Bo Muller-Moore, Kale Guy