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

By á-174942

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.