Spicy Slaw

4 Aug

I love modular cooking. Like tacos, for example.

You lay out the taco fixins, and everyone piles on whatever they feel like eating on a taco at that moment. Got some roasted chickpeas? How about some bbq baked beans? Maybe a little mango salsa? Slap that puppy on there. No wrong way to make a taco.

This slaw recipe is a great “piece” of a meal – one of my favorite “meal modules”. You can use it in place of shredded lettuce on your taco, put it on a tostada with some baked beans, maybe use it in place of lettuce on a fresh burger, or just eat it by itself if you feel so inclined.

Best part? It’s simple.

The Recipe


  • 1 package pre-made slaw mix (You CAN make your own, but it comes out perfectly with the pre-bag mix)
  • 2 tablespoons jalapeno brine (the liquid from a jar of pickled jalapenos)
  • salt and pepper to taste


  • Put all ingredients in a large bowl and toss until brine is fully incorporated into the slaw mix.

That’s it.

No cooking, no baking, no complex measuring (I think we’re using 4 tablespoons of jalapeno brine, because we love the taste of vinegar), no “marinate overnight”.

Just mix and serve.

We’ll toss a batch of this and keep it in the fridge to use throughout the week. Beans and salsa for snacking? Add some spicy slaw to the mix and bring it alive with the fiberlicious glory of shredded cabbage and jalapenos. I think it gets better over time, and I like mine a little warm so that the slaw mix wilts just a little.


Today, I love how girly I feel when this flowy paisley skirt swishes across my knees.


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