Texas Jalapeno Cilantro Slaw

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Rose Dailey


This recipe came from one of our local grocery stores (HEB Pantry)

my online cookbook: tx-cherokee.tripod.com/index.html


★★★★★ 1 vote


  • 8 slice
    fine shredded green cabbage or a bag (10 oz) angel hair cabbage
  • 3 medium
    carrots, shredded
  • 1 c
    chopped tomato
  • 1/4 c
    chopped cilantro
  • 2 medium
    jalapeno peppers, seeded and chopped
  • 1/4 c
    chopped red onion

  • 1 Tbsp
    olive oil
  • ·
    juice of 1 lime
  • 1 tsp
    0 calorie sweetener (your choice, i use splenda)
  • 2 Tbsp
    texas twist ranch serrano dressing * see note below
  • ·
    salt and pepper to taste



  1. For the salad:
    Combine cabbage, carrots, chopped tomato, cilantro, chopped jalapeno pepper and chopped red onion in a large salad bowl. Chill for at least 15 minutes.
  2. For the dressing:
    Combine olive oil, lime juice, sweetener and Serrano ranch dressing in a small bowl; stir well and keep refrigerated until ready to serve salad.
  3. Before serving, add the dressing, season to taste with salt and pepper and toss.
  4. NOTE:
    If you can't find the Texas Twist Serrano Dressing, you can make your own by mixing an 8 ounce bottle of Ranch dressing (any brand) with 1/4 cup of finely minced Serrano peppers. Just mix that the day before you need to use it, and refrigerate for the flavors to marry.

Printable Recipe Card


Course/Dish: Other Salads

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