Thursday, November 19, 2009

Mexican Coleslaw

Mexican Coleslaw
1/2 head of large green cabbage, very thinly sliced
1 large carrot grated
1 red bell pepper, thinly sliced into small pieces
1/4 cup chopped cilantro
Juice of two limes
1 1/2 T olive oil
2 t. cumin
1/2 t. cayenne pepper (taste as you go)
salt, pepper to taste

Chop up first 4 ingredients and place in a large non-metallic bowl. In a smaller bowl combine the rest of the ingredients for the dressing. Pour dressing over vegetables and stir, add more seasoning if needed.

This slaw tastes best if it can sit for about an hour to let the flavors mellow.

Makes 4 servings.

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