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Southwest Iceberg Slaw Recipe

Southwest Iceberg Slaw Recipe

Leah Lyon of Ada, Oklahoma often rounds out a meal with Southwest Iceberg Slaw. "It's a cool, light and versatile side dish I created one day when I was trying to stretch my avocados," she says. "And friends rave about it no matter what vegetables I add!“ TASTY TIP: Try substituting other fresh garden vegetables in this salad or adding low-fat Mexican panela cheese for a light lunch entree, suggests Leah.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 1/2 cup fat-free sour cream
  • 3 tablespoons lime juice
  • 2 tablespoons finely chopped onion
  • 1 teaspoon finely chopped jalapeno pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups shredded iceberg lettuce
  • 1 cup cubed avocado
  • 1/2 cup chopped plum tomatoes
  • 1/4 cup shredded carrot


  • 1. In a small bowl, whisk the sour cream, lime juice, onion, jalapeno, salt and pepper. In a large bowl, combine the lettuce, avocado, tomatoes and carrot. Pour dressing over salad; toss to coat. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 cup: 83 calories, 4g fat (1g saturated fat), 3mg cholesterol, 322mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Southwest Iceberg Slaw

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bjcaldy User ID: 1727243 91954
Reviewed Jun. 23, 2012

"This is a cool, refreshing salad for hot summer days. When I make it, everyone raves about it. I make it often for family and friends."

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