Sunday, November 2, 2014

Central Texas Slaw

We double it or so, like we normally do.  But used the single amount of sugar and olive oil which was good.  This was tasty.

Whisk together
1/4 cup white vinegar,
1/4 cup extra virgin olive oil,
2 Tbsp. sugar,
3 to 4 Tbsp. fresh lime juice,
1 1/2 tsp. kosher salt,
1/2 tsp. ground coriander,
1/4 tsp. ground cumin,
1/4 tsp. ground red pepper,
1/4 tsp. freshly ground black pepper
in a large bowl.

2 cups thinly sliced red cabbage;
2 cups thinly sliced white cabbage;
1/2 cup shredded carrot;
1 medium jalapeño pepper (with seeds), thinly sliced;
1/2 red bell pepper, thinly sliced;
and 1/2 yellow bell pepper, thinly sliced.

Toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in 1/2 cup chopped fresh cilantro just before serving.

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