Central Texas Slaw

Saved this from Southern Living for the sauce with its EVO, spices, and herbs but changed some things to like we usually make it. First made on May 7, 2017, minus the items struck out. It was good with the potential to be better. The larger amount of oil-to-vinegar was like mayo and Mary liked it better than mayo.

Whisk together:

  • 1/4 cup white vinegar
  • 1/4 cup extra-virgin olive oil pecan oil
  • 1 Tbsp. sugar
  • 3 to 4 Tbsp. fresh lime juice
  • 1-1/2 tsp. kosher salt
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground red pepper
  • 1/4 tsp. freshly ground black pepper.


  • 2 cups thinly sliced red cabbage
  • 2 6 cups processor sliced white cabbage
  • 1 cup processor shredded carrot
  • 1 medium jalapeño pepper (with seeds), thinly sliced.  [first time the pepper we used did not add any kick]
  • 1/2 red bell pepper, chopped small
  • 1/2 green bell pepper, chopped small

Toss to coat. Chill 1 hour before serving, tossing occasionally.

Stir in 1/2 cup chopped fresh cilantro just before serving.

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