South-Of-The-Border Coleslaw With Cilantro And Jalapeño
By á-174942
Rate this recipe
0/5
(0 Votes)
0 Picture
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
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 4
Preparation
Step 1
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.
Review this recipe