Tarbell's Southwestern Coleslaw


  • 1 1/2 cups green cabbage, thinly shaved
  • 1 1/2 cups red cabbage, thinly shaved
  • 3/4 cup jicama, shaved
  • 1 red bell pepper, cut in thin julienne
  • 1 yellow bell pepper, cut in thin julienne
  • 1/2 red onion, thinly shaved
  • 3 tablespoons picked cilantro leaves
  • 1/3 cup canola oil
  • 4 tablespoons fresh lime juice
  • 1 tablespoon minced fresh garlic
  • 1 serrano chile, minced
  • 1/2 to 1 tablespoon mesquite honey
  • 1 tablespoon sour cream
  • 1 teaspoon ancho chile powder
  • Kosher salt and white pepper to taste


  1. Toss cabbage, jicama, pepper, onion and cilantro leaves in a large bowl.
  2. Whisk together remaining ingredients and toss into the slaw to taste.

Yield: 6 servings

Source: Chef Mark Tarbell - Tarbell's, Phoenix, Arizona

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