Santa Fe Slaw with Caramelized Pecans
Author: adapted from Barbara Pool Fenzl
  • 1 teaspoon finely chopped garlic
  • ¼ teaspoon chipotle chile powder
  • 2 tablespoons lime juice
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons sugar
  • salt to taste
  • ⅓ cup olive oil
Caramelized Pecans
  • 1 cup pecan pieces
  • 2 tablespoons butter
  • ¼ cup sugar
  • ⅛ teaspoon cayenne
  • 4 cups green cabbage shredded
  • 1 yellow bell pepper, seeded and diced
  • ½ cup diced red onion
  • 2 carrots, grated
  • ¼ cup julienned radishes
  • 1 small jicama, peeled and julienned
  • 1 papaya, peeled, seeded and julienned
  • ¼ cup cilantro, chopped
  1. To prepare the dressing, in a medium bowl whisk together the garlic, chile powder, lime juice, vinegar, sugar, and salt. Slowly whisk in the olive oil. Set aside and allow the flavors to blend.
  2. To prepare the pecans, heat a heavy bottomed skillet over medium high heat. Put the pecans in the pan and toast, stirring constantly, until lightly browned and fragrant. Add the butter and stir until melted.
  3. Add the sugar and cook until it is melted and beginning to caramelize.
  4. Remove the pan from the heat, stir in cayenne pepper, and then turn pecans out onto a non-stick pad or a piece of waxed paper. When cool, break into pieces. Set aside.
  5. To prepare the slaw, in a large bowl, stir together the cabbage, bell pepper onion, carrots, radishes, jicama and papaya. Toss with the dressing.
  6. Just before serving, stir in the cilantro and caramelized pecan pieces. Serve immediately
Recipe by Raisin & Fig at