South Of The Border Coleslaw With Cilantro And Jalapeño Recipe Epicuriouscom

SOUTH-OF-THE-BORDER COLESLAW WITH CILANTRO AND JALAPEñO

South-of-the-Border Coleslaw with Cilantro and Jalapeño image

Categories Vegetable Side No-Cook Low Fat Low/No Sugar Summer Healthy Raw Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

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.)

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