Try this crisp slaw with fish or as a garnish for tacos instead of lettuce. It is bright, slightly sweet, and full of fiber and vitamins.
Yields1 Serving 3 cups thinly shredded cabbage, green and purple
1 cup shredded carrots
1 cup thinly sliced sweet peppers (red, yellow, green or poblano)
¼ cup thinly sliced green onion
¼ cup chopped cilantro
½ cup red wine vinegar or lime juice
2 teaspoons sugar (to taste)
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon crushed red pepper flakes or ground black pepper
1Wash hands with soap and warm water. Wash produce well and chop as directed—be sure to slice all ingredients very thin.
2In a medium bowl, mix vegetables. Sprinkle with remaining ingredients and toss to coat.
3Refrigerate for at least one hour for best flavor.
4Serve chilled. Stores in the refrigerator for 3-5 days.
Ingredients
3 cups thinly shredded cabbage, green and purple
1 cup shredded carrots
1 cup thinly sliced sweet peppers (red, yellow, green or poblano)
¼ cup thinly sliced green onion
¼ cup chopped cilantro
½ cup red wine vinegar or lime juice
2 teaspoons sugar (to taste)
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon crushed red pepper flakes or ground black pepper
Directions
1Wash hands with soap and warm water. Wash produce well and chop as directed—be sure to slice all ingredients very thin.
2In a medium bowl, mix vegetables. Sprinkle with remaining ingredients and toss to coat.
3Refrigerate for at least one hour for best flavor.
4Serve chilled. Stores in the refrigerator for 3-5 days.
