South-of-the-Border Coleslaw with Cilantro and Jalapeño |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this zesty salad alongside grilled chili-rubbed chicken or steak, or grilled fish tacos. Ingredients:
4 cups thinly sliced green cabbage (from about 1/2 large head) |
1 red bell pepper, thinly sliced |
1/2 cup chopped fresh cilantro |
1 small jalapeño chili, seeded, minced |
3 tablespoons olive oil |
2 tablespoons fresh lime juice |
1 1/2 teaspoons ground cumin |
Directions:
1. Combine cabbage, bell pepper, cilantro, and jalapeño in large bowl; toss to blend. Whisk oil, lime juice, and cumin in small bowl to blend. Pour dressing over cabbage mixture. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and refrigerate. Toss before serving.)
2. Per serving: calories, 127; total fat, 10 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
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