Mexican Slaw

Debbie Quimby


This is not your Mama's slaw. Yummy and healthier than most slaws, with a Mexican flavor twist.


★★★★★ 1 vote

30 Min


  • 1
    corn tortilla, cut into thin strips
  • 1/4 tsp
    chili powder
  • 3 c
    shredded green cabbage
  • 1 c
    shredded red cabbage
  • 1/2 c
    shredded carrots
  • 1/2 c
    sliced radishes (i omit these, don't like radishes)
  • 1/2 c
    corn kernels
  • 1/4 c
    coarsely chopped fresh cilantro
  • 1/4 c
  • 1 Tbsp
    lime juice
  • 2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
    black pepper

How to Make Mexican Slaw


  1. Preheat oven to 350 degrees. Arrange tortilla strips in an even layer on a nonstick baking sheet. Spray strips with cooking spray and sprinkle with chili powder. Bake 6 to 8 minutes or until strips are crisp. Remove from oven and set aside.
  2. Combine remaining ingredients in a large bowl; mix well.
  3. To serve, place equal amounts of slaw on serving plates and top with baked tortilla chips.

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