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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a dairy-free slaw. Very refreshing for a hot summer day. I serve this with Carnitas, black beans and rice. It is a nice counterpoint to the rich meat. Made this one up myself... Ingredients:
1 head green cabbage, shredded |
1/4 head red cabbage, shredded |
2 medium carrots, julienned |
1 1/2 cups pineapple juice |
1 serrano chili, halved and seeded |
2 tablespoons lime juice |
1/4 teaspoon orange zest |
1 tablespoon unseasoned rice vinegar |
1 tablespoon light vegetable oil |
Directions:
1. Put the chili in a small saucepan with the pineapple juice. Bring to a boil. Reduce to 1/4 cup. Remove and discard the chili.
2. Mix remaining dressing ingredients and set aside until cool.
3. Toss cabbage and carrots in the dressing.
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