Cabbage-Chile Slaw

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Cabbage-Chile Slaw

 

3 cups shredded green cabbage

3 cups shredded red cabbage

1 green or yellow bell pepper, julienne

1 red, orange or purple bell pepper, julienne

1 large carrot, julienne

1 small red or yellow onion, quartered lengthwise and sliced thin lengthwise

3 jalapeno, serrano, red hot cherry or Santa Fe peppers, stemmed, seeded and

julienne

2 garlic cloves, slivered lengthwise

about 1/3 cup olive oil

1/4 cup rice vinegar

1 tablespoon fresh oregano leaves, chopped or 3/4 to 1 teaspoon dried oregano,

crumbled

1 1/2 teaspoons toasted and ground cumin

1 teaspoon sugar

3/4 teaspoon salt or to taste

freshly ground pepper

juice of 1/2 lime, to taste

 

In a large bowl, combine the cabbages, bell peppers, carrot, onion, chiles and

garlic and toss well. In a small bowl, combine the other ingredients, except the

lime juice.

Stir the vinaigrette well with a fork. Pour it over the vegetables and toss

well. Refrigerate the slaw for at least an hour. Toss with the lime juice. Taste

for seasoning, adding a little more oil, salt, pepper or lime juice.

Serve the slaw at room temperature.

Makes 8 to 10 servings.

Calories 91, Fat 7 g, Carbs 6 g. Sodium 188 mg, Fiber 2 g.