Monday, June 28, 2010

Mexican Red Cabbage Slaw

Mexican Red Cabbage Slaw

This red cabbage slaw is a great side dish to grilled meats or fish. I sometimes make a large quantity of this slaw and keep it in the refrigerator so I don't have to worry about a vegetable side dish for the next couple of days. I love to eat this all on its own for lunch. You can use half green and red cabbages. but I choose to use entirely red cabbage for this recipe. The cumin and the lime in the vinaigrette give the slaw a great flavor; I don't miss the traditional coleslaw. Not only is this a healthier alternative to traditional coleslaw, it is delicious.

1/4 cup olive oil (1.7 ounce)
1/4 cup fresh lime juice (2.0 ounce)
1 large garlic clove, minced (0.2 ounce)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Half of a medium-size red cabbage, cored and finely shredded (about 1:3.0 pounds)
1 jalapeno or serrano chili pepper, seeded and finely chopped

Large handful of fresh cilantro, chopped (0.5 ounce)

In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, salt and pepper until well blended. In a very large bowl, combine the cabbage, jalapeno pepper and cilantro. Toss in the dressing until well combined. Cover and chill for at least 4 hours.

Yield 6 to 8 servings

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