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.
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
1
Wash hands with soap and warm water. Wash produce well and chop as directed—be sure to slice all ingredients very thin.
2
In a medium bowl, mix vegetables. Sprinkle with remaining ingredients and toss to coat.
3
Refrigerate for at least one hour for best flavor.
4
Serve 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