Handcrafted Side - Southwest Slaw Recipe

Name: Yats Handcrafted Side - Southwest Slaw Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 cups green cabbage, shredded; 1 cups red cabbage, shredded; 1 cups carrots, julienned or shredded; 0.5 cups red bell pepper, thinly sliced; 3 tbsp green onions, thinly sliced (white + green parts); 0.25 cups fresh cilantro, chopped; 3 tbsp fresh lime juice; 0.5 cups mayonnaise; 2 tbsp plain Greek yogurt; 1 tbsp honey; 1 tsp chipotle in adobo, minced (or 1 tsp chipotle powder); 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil; 0.5 cups corn kernels (fresh or thawed frozen); 0.5 cups black beans, drained & rinsed; 0.5 tsp jalapeño, seeds removed and finely minced (optional); 2 tbsp toasted pepitas or chopped roasted peanuts (for garnish)

Inspired by Yats

Time30m

Serves6

Make Handcrafted Side - Southwest Slaw Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Southwest Slaw

4 cups green cabbage, shredded

1 cups red cabbage, shredded

1 cups carrots, julienned or shredded

1/2 cups red bell pepper, thinly sliced

3 tbsp green onions, thinly sliced (white + green parts)

1/4 cups Fresh cilantro, chopped

3 tbsp Fresh lime juice

1/2 cups Mayonnaise

2 tbsp plain Greek yogurt

1 tbsp Honey

1 tsp chipotle in adobo, minced (or 1 tsp chipotle powder)

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil

1/2 cups corn kernels (fresh or thawed frozen)

1/2 cups black beans, drained & rinsed

1/2 tsp jalapeño, seeds removed and finely minced (optional)

2 tbsp toasted pepitas or chopped roasted peanuts (for garnish)

Method

Southwest Slaw

Prepare vegetables

Thinly shred the green and red cabbage so pieces are bite-sized and easy to chew (about 4 cups green, 1 cup red). Julienne or shred the carrots to yield 1 cup. Thinly slice 1/2 cup red bell pepper. Thinly slice green onions, including both white and green parts, to make about 3 tablespoons. Finely mince the optional jalapeño, removing seeds if you want less heat.

Toast corn (if using fresh or frozen)

Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add 1/2 cup corn kernels and cook, stirring occasionally, until the corn has light golden-brown spots, about 4–5 minutes. Transfer to a bowl to cool. If using raw fresh corn, cut from cob and toast same way. If using canned, drain and briefly heat to remove excess liquid and improve texture.

Make dressing

In a medium bowl whisk together 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt, 3 tablespoons fresh lime juice, 1 tablespoon honey, 1 teaspoon minced chipotle in adobo (or 1 teaspoon chipotle powder), 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil until smooth and emulsified. Taste and adjust seasoning — add more lime for acidity, honey for sweetness, or chipotle for heat.

Combine slaw

In a large mixing bowl combine the shredded green and red cabbage, shredded carrots, sliced red bell pepper, green onions, cilantro (1/4 cup), toasted corn, and 1/2 cup drained black beans. Pour the dressing over the vegetables. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated with the dressing.

Finish and garnish

Taste and adjust: add up to 1/2 teaspoon additional salt or a squeeze more lime if desired. Fold in the minced jalapeño if using. Let the slaw rest in the refrigerator for at least 15 minutes to let flavors meld (recommended 30 minutes). Just before serving sprinkle with 2 tablespoons toasted pepitas or chopped roasted peanuts for crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The slaw will continue to soften; refresh by stirring and adding a squeeze of lime or a splash of extra olive oil if it seems dry.