Mexican Slaw with Spiced Pepitas

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I’m obsessed with salad right now.  Really, I’m obsessed with slaw.  I think I’ve made a version of one at least once a week for the past two months.  My clients have noticed too.. I’ve been preparing slaw for them almost as much lately. 

They don’t mind.  Thank goodness for that- because I am the chef, and I declare that I get to sample whatever I make for them, too.

You know.. to make sure it tastes good. 

So, here is the latest slaw to come out of my kitchen.  A vinaigrette based slaw is my absolute favorite- and this does not dissapoint. 

Slaws are so great- as they hold up well to whatever you mix in or dress them with.  No delicate arugula or baby spinach leaves here!

A perfect combo of thinly sliced red onion, japapeno, and sweet red bell.  I also threw in some green onion tops and cilantro. 

I cheated and took some help from the prepackage salad section of my grocery- shredded carrots and angel hair cabbage slaw. 

Angel hair slaw is amazing.  So light and air-filled.  If you can’t find the angel hair variety- any kind of prepackage slaw mix would work. 

I just like the fine shreds of slaw for ease when I’m stuffing a huge fork of  it into my mouth- too much for me to chew, actually. 

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For one more layer of flavor- and to make it extra special- I prepared some Spiced Pepitas for sprinkling.  Even though I didn’t use near the recipe amount of the pepitas- just a tablespoon of kernals over each serving- the extras store very well in a plastic zip top. 

Right now they have made their home safely in my desk drawer waiting for my hungry hands to grab a sample.

Do you have a favorite slaw combo? 


Mexican Slaw with Spicy Pepitas

Yield: 8 servings

Serving Size: 1 cup each

Mexican Slaw with Spicy Pepitas


  • 2 tablespoons Dijon mustard
  • The juice and zest of one lime
  • 1/3 cup red wine vinegar
  • 2 tablspoons extra virgin olive oil
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (10-ounce) package angel hair slaw
  • 1/2 cup thinly sliced red onion
  • 1 red bell pepper, seeds and ribs removed, sliced thin
  • 1-2 jalapeno, seeds and ribs removed, julienne cut thin
  • 1 bunch green onions, chopped, white and light green parts only
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup Spiced Pepitas (Recipe Follows)


Combine first 7 ingredients, stirring with a whisk until combined.

Combine remaining ingredients. Drizzle with prepared dressing, and toss to coat.

Top each serving with Spiced Pepitas:


1 cup unsalted pumpkin seeds

1 tablespoon canola oil

1/2 teaspoon ground cumin

1/2 teaspoon smoked paparika

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon chipotle chile powder

1/4 teaspoon black pepper

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Heat a medium nonstick skillet over medium high heat. Add kernals to the pan; cook ten minutes until browned. Remove from pan and cool completely in a single layer on a parchment lined baking sheet.

Nutritional Information:

Calories 107; Fat 7.6 g; Carbohydrate 6.8 g; Fiber 3 g; Protein 2.5 g


  1. Oh I am so going to make this–yummmmmy!

  2. what a fabulous sounding slaw!!

  3. I made this tonight! It was wonderful…just make sure to add dressing to taste…the full recipe seemed a bit overwhelming…I actually took half the salad out after using all the dressing, placed it in a colander and rinsed it with cold water, drained and mixed it back with the remaining salad….perfect and yummy! The flavor is so refreshing!

  4. Do you have more slaw recipes..simple and low calorie high protein would be best..I’m in need..

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