MAY/JUNE 2003
Add Comment (0)Tangy Coleslaw
I like to use half a head of white and half a head of red cabbage to make this coleslaw. A medium-sized single head weighs about a pound, and will serve six as a side dish. Be sure to remove the tough outer leaves of the cabbage, quarter it and discard the core. There’s no mayo in this recipe, so it’s light.
1/2 cup white wine vinegar
1/3 cup olive oil
1/2 cup cilantro leaves, chopped
5 teaspoons fresh jalapeño chilies, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 pound red or white cabbage (or mixed), sliced to 1/4-inch strips
salt to taste
Combine first six ingredients and mix thoroughly. Makes 1 cup. Place sliced cabbage in bowl, toss with desired amount of dressing. Serve immediately or refrigerate.
