• Cooking Time: 10
  • Servings: 6
  • Preparation Time: 5


I got the idea from a local favorite restaurant. I fell in LOVE with it when I first tasted it, and even asked it the restaurant sold it by itself, as it was just a garnish for an appetizer they sold at the time. They no longer serve the baja slaw, so I was very sad to see it go, however I feel this is the perfect opportunity to perfect my own. Let's just say this is a slight variation or twist on 'their' recipe ;) I think this slaw is very versitile-by itself, as a side dish, as a salad, or used as a garnish if you'd like.


  • 1/2 red cabbage
  • 1/2 green cabbage
  • 1 red onion
  • 2 1/2 carrots
  • 3/4 cup of fresh cilantro
  • 1/2 jicama root, julienned (optional)
  • 1/4 cup cranberry juice concentrate
  • 1/4 cup orange juice concentrate
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Directions:
  • Coarsely chop the red and green cabbage.
  • Cut up the red onion, . . .
  • Grate the carrots, . . .
  • and cut (or chop) the cilantro.
  • Toss all ingredients in a large bowl.
  • Toss in a cranberry orange (or similar) vinaigrette dressing. I used about a 1/4 cup

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