South-Of-The-Border Coleslaw With Cilantro And Jalapeño

South-Of-The-Border Coleslaw With Cilantro And Jalapeño

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  • Prep Time


  • Total Time


  • Servings



  • 4

    cups thinly-sliced green cabbage (from about ½ large head)

  • 1

    red bell pepper thinly sliced

  • ½

    cup chopped fresh cilantro

  • 1

    small jalapeño chili seeded, minced

  • 3

    tablespoons olive oil

  • 2

    tablespoons fresh lime juice

  • teaspoons ground cumin

  • Salt to taste

  • Freshly-ground black pepper to taste


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.) This recipe yields 4 servings. Per serving: calories, 127; total fat, 10 g; saturated fat, 1 g; cholesterol, 0.


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