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Spicy Coleslaw

3 carrots, peeled and chopped
1 small head green cabbage, shredded
1 red bell pepper, cut in matchsticks
1 red onion, thinly sliced
1/2 cup chopped cilantro

1/3 cup fresh lime juice
1/2 tsp. ground cumin
1 garlic clove, minced
1/2 tsp. Tabasco
1/2 cup olive oil

Cook carrots in boiling water about 2 minutes until they are a little tender, but still crisp.  Drain and cool.  Transfer carrots to a large bowl and add the next 4 ingredients. 
Whisk the lime juice, cumin, garlic and Tabasco in a medium bowl.  Gradually whisk in the olive oil.
Season with salt and pepper to taste. 
Toss the cabbage with the dressing.  Add more salt and pepper if necessary.

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