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Serves: 8-10
This zesty salad is not your typical Coleslaw. It has a fresh, crisp texture with zesty lime and spicy flavors. Serve as an accompaniment to soup, grilled chicken or alongside fish tacos. It pairs perfectly with our Picpoul Blanc.
Ingredients
- 1 head purple cabbage, thinly sliced
- 1 red bell pepper, thinly slice
- 1 yellow bell pepper, thinly sliced
- 2 carrots sliced thin
- 2-3 Jalapeño peppers, seeded and diced
- 1 bunch cilantro (chopped and mixed into slaw right before serving)
- ½ cup white vinegar
- ½ cup lime juice
- ½ cup olive oil
- 3 Tbsp sugar
- ½ tsp ground cumin
- 1 Tbsp ground coriander
- Salt and Pepper
Instructions
- Mix together first 5 ingredients for the slaw in a large bowl.
- Keep the cilantro aside until just before serving.
- Combine the vinegar, lime juice, olive oil, sugar, cumin, coriander.
- Pour the dressing over the slaw and mix together.
- Let chill 1 hour in the fridge.
- Chop the cilantro and mix into the slaw right before serving.
- Add salt and pepper to taste.
I served this at our winter wine club party and everyone loved it. Here is the recipe to enjoy!
