Spicy Coleslaw With Cumin-Lime Dressing |
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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is sooo good! It goes with almost anything! I love to put some of this in a tortilla wrap in which I have cold turkey, or roast beef, or just about anything. I think you will like it too. If you're not big on cilantro, feel free to reduce it, and you can always use parsley in it's place. Ingredients:
3 medium carrots, peeled, finely chopped |
6 cups green cabbage, shredded (approx. 1 small head) |
1 red bell pepper, cut into matchstick-sized strips |
1 red onion, thinly sliced |
3/4 cup fresh cilantro, chopped |
1/3 cup fresh lime juice |
1/2 teaspoon ground cumin |
1 garlic clove, minced |
1/2 teaspoon hot pepper sauce (add more or less, if desired) (optional) |
1/2 cup olive oil |
Directions:
1. For slaw:.
2. Cook carrots in med. saucepan of boiling, salted water until crisp-tender, about 2 minute.
3. Drain, then cool.
4. Transfer carrots to large bowl.
5. Add cabbage, bell pepper, onion and cilantro.
6. For dressing:
7. Whisk lime juice, ground cumin, minced garlic and hot pepper sauce in med. bowl.
8. Gradually whisk in oil.
9. Season with salt and pepper.
10. Toss salad with enough dressing to coat.
11. Season with salt and pepper; serve.
12. Note: Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.
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