Spicy Coleslaw with
Cumin-Lime Dressing
Source: Bon Appetite (not sure what issue, page 131)
This is a great change from traditional cole slaw.
Light, fresh and yummy.
Serves 8 (seems more like: Serves 10-14)
3 medium carrots, peel, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper, cut into matchstick-size strips
1 red onion, THINLY sliced
3/4 chopped fresh cilantro
1/3 cup fresh lime juice
1 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil
I have two instructions for preparing this - read both before starting
Instructions from Bon Appetit
Cook carrots in medium saucepan of boiling salted water until crisp tender about 2
minutes. Drain. Cool completely. Transfer Carrots to large bowl add cabbage, bell pepper,
onion and cilantro.
Dressing - Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing). Toss salad with enough dressing to coat. Season with salt and pepper; serve.
Sara variation on instructions
DON'T COOK THOSE CARROTS (waste of time for such small bites). In a large
bowl, mix carrots, cabbage, onion, and bell pepper and cilantro.
Dressing - In a separate Tupperware bowl whisk lime juice, cumin, garlic, and hot pepper. Gradually whisk in oil, pinch of salt & pepper. Refrigerate Tupperware bowl and cabbage mixture up to 8 hours ahead. Pull out Tupperware bowl with dressing before you serve (you want it cool, not cold). When you are ready to serve, shake that Tupperware real good, than toss all of the dressing in cabbage mixture. Serve.