SOUTH-OF-THE-BORDER COLESLAW WITH CILANTRO AND JALAPEñO RECIPE | EPICURIOUS.COM

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South-of-the-Border Coleslaw with Cilantro and Jalapeño Recipe | Epicurious.com image

Serve this zesty salad alongside grilled chili-rubbed chicken or steak, or grilled fish tacos.

Provided by @MakeItYours

Number Of Ingredients 7

4 cups thinly sliced green cabbage (from about 1/2 large head)
1 red bell pepper, thinly sliced
1/2 cup chopped fresh cilantro
1 small jalapeño chili, seeded, minced
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 teaspoons ground cumin

Steps:

  • Combine cabbage, bell pepper, cilantro, and jalapeño in large bowl; toss to blend. Whisk oil, lime juice, and cumin in small bowl to blend. Pour dressing over cabbage mixture. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and refrigerate. Toss before serving.)
  • Per serving: calories, 127; total fat, 10 g; saturated fat, 1 g; cholesterol, 0
  • Nutritional analysis provided by
  • Bon Appétit

*** Explore more South-of-the-Border Coleslaw With Cilantro And Jalapeño Recipe | Epicurious.com Recipes »

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