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Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 6 |
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We had this with fish tacos - yummy! I made some minor changes to the original recipe printed in Borders At Home cookbook Ingredients:
1 cup cabbage, shredded |
1 cup jicama, peeled and cut into juliene |
1 beet, peeled and chopped |
1 apple, chopped |
1/2 red onion, chopped |
3 tablespoons light coleslaw dressing (i used marzetti slaw dressing lite) |
2 tablespoons cilantro, chopped |
1 tablespoon cider vinegar |
1 teaspoon sugar |
1 dash cayenne pepper |
Directions:
1. In a large salad bowl mix together salad vegetables (cabbage - onion). Toss.
2. In a small bowl mix together dressing ingredients (dressing - pepper).
3. Pour dressing over vegetables and toss.
4. Cover and refrigerate for 2-4 hours. Toss.
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