Pecan and jalapeno slaw

Slaw is the perfect BBQ accompaniment, a great addition to any salad spread and a brilliant way to use up cabbage and other crunchy veg.

If you like food spicy, I think you’ll love this slaw recipe. Perk up your cabbage with jalapenos (and the brine from the jar) and give it some extra crunch with pecans.

Best made about an hour before you want to eat it and will keep for a couple of days in the fridge.

Ingredients Equipment to have ready
1 large carrot, grated Chopping board
1/4 small red cabbage, finely sliced Sharp knife
1/4 red onion, thinly sliced into half moons Large mixing bowl
2 dessert spoons Greek yoghurt Measuring spoons or spoons
1 dessert spoon mayo Grater
2 teaspoons brine from a jar of jalapenos
2 or 3 jalapeno slices, finely chopped
Handful of pecans, roughly chopped


  1. Mix everything together in a large bowl and allow to sit for about an hour before serving.