Spicy Coleslaw

Name: Spicy Coleslaw
Yield: Makes 5 cups coleslaw.
Cuisine: Mexico
Ingredients: 1 bunch cilantro, chopped (about ½ cup); 2 tablespoons fresh-squeezed lemon juice; 2 tablespoons rice vinegar; 2 tablespoons olive oil; ½ cup minced red onion; ½ teaspoon salt; 1 tablespoon fresh-squeezed lime juice; 1 cup thinly sliced red cabbage; ½ cup grated carrot; 3 cups thinly sliced green cabbage; ½ serrano or—for less heat—jalapeño chile, stemmed and minced (about 1 tablespoon); 2 tablespoons minced red bell pepper

Preparation info

Makes
5 cups
coleslaw.

Difficulty
Easy

Appears in

Amor y Tacos

By Deborah Schneider

Published 2010

About

Don’t serve soggy slaw—this one needs to be crisp and fresh to add zip to your tacos. You can prepare the vegetables ahead of time, make the dressing separately, and toss with salad a few minutes before serving.

Ingredients

3 cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
½

Americas
Mexico
Vegan
Gluten-free
Spicy

Method

In a bowl, combine the cabbages, carrot, chile, bell pepper, onion, and cilantro. In a separate bowl, stir together the remaining ingredients to make the dressing. Just before serving, toss the dressing into the vegetables and use quickly.