This coleslaw is inspired by an old Sunset Magazine recipe that I’ve been making for years.  I tweaked it using what I had from my weekly shop and you can do the same,  just use the freshest vegetables you can find and it will shine.

I am realizing that I’m a bit more like my Mom than I knew — she loathes writing down recipes — and I was feeling the same way but went ahead and wrote this because it’s just too good not to share. I’m serving this with black beans (recipe to come), corn tortillas, avocado slices and corn salad. Summer in all it’s glory. Enjoy and please let me know if you like it. Happy cooking.

Santa Fe Slaw

4 c. shredded red cabbage
1 1/2 c. chopped tomatoes
1 jalapeno, chopped
Juice from 1/2 of a lime
1/2 c. pepitas toasted with 1/4 tsp. ground cumin
1 ear of raw shaved corn
2 scallions, chopped

3/4 c. Vegenaise
1 whole chipotle in adobo
3 T ground Guajillo chile powder (you can get at Kalustyans)

Combine cabbage, tomatoes, jalapeno, lime juice, pepitas, corn and scallions in a large bowl. Toss to combine making sure to thoroughly coat with the lime juice. Let marinate while you make the dressing. Combine Vegenaise (you can use regular mayonnaise if you like), chipotle with it’s juice and 3 T guajillo chile powder — if you can’t find this, use some type of chile powder, preferably one with a smoky taste — in a small blender. Cover vegetables with dressing, mix to combine thoroughly, refrigerate and let sit for 2 hours.

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  1. Meaghan Says:

    This is so good!! I mixed it with black beans and used it with fish tacos. Thank you for sharing!!

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