southwestern coleslaw

bright & vibrant colours and flavours make this dish perfect for BBQ's and picnics alike.
it's also one of those things that seems to get better the longer it sits, the world is a crazy place.

southwestern coleslaw

6 cups red cabbage; packed and thinly sliced
1 red pepper, cut into matchsticks
1/2 cup cilantro; packed chopped
2 cloves garlic
1/4 teaspoon ground cumin
1/4 cup fresh lime juice
1/2 cup apples cider vinegar
1/2 cup extra-virgin olive oil
1 tablespoon honey
1 teaspoon hot sauce
salt and pepper


in a large bowl, combine the cabbage, pepper, and 1/4 cup cilantro.  
in a blender, combine the remaining 1/4 cup cilantro and the garlic, cumin, lime juice, vinegar, olive oil, honey , and hot sauce.  blend until well combined.
toss the cabbage mixture with the dressing until well coated.  season to taste with salt and pepper.
this dish can be made 1 day ahead and stored in the refrigerator.

serves 6

recipe courtesy: the leafy greens cookbook


Popular Posts