Here is a hot and spicy winter cole slaw recipe that’s quick and easy to make, tastes great and it’s healthy for you and your family too. Cabbage and other vegetables in the Cruciferae or Brassica family such as kale, broccoli, collards and brussels sprouts are a good source of vitamins, minerals, fiber, antioxidants and phytonutrients. You’ll get added benefits from the hot peppers so if you like hot spicy food ramp up the heat with some red pepper flakes. To preserve the most nutrients don’t over cook the cabbage in this recipe, it should be tender crisp.
1 tablespoon Watkins grapeseed oil, original
1 (16 ounce) bag prepared coleslaw vegetables, washed or 4-5 cups shredded cabbage, and carrots
1 tablespoon Watkins cilantro
1 teaspoon Watkins chili powder
1 teaspoon Watkins sea salt
1 teaspoon Watkins ground cumin
1/4 teaspoon Watkins ground turmeric
3 tablespoons lime juice
Optional – 1/2 – 1 teaspoon Watkins Red Pepper Flakes, for more heat
Instructions: Heat the oil in a large skillet until hot over medium high heat. Add the coleslaw mix, cilantro and chili and blend together. Sprinkle in the salt, and cumin; stir well to incorporate the flavors. Continue cooking and stirring continuously for 4 minutes or until vegetables are crisp tender. Pour in the lime juice and cook an addition 1 minute.
Makes 6- 8 servings. This healthy slaw goes great with both a Mexican and a south western menu. Learn more about cooking with hot peppers and their associated health benefits.