Carrot-Cumin Slaw
- 1/4 to 1/2 green cabbage, cored and shredded (3 cups)
- 3 carrots, coarsely grated (1 3/4 cups)
- 1 jalapeno chile, seeded and minced
- 1/4 cup canola oil
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons chopped cilantro
- 1/2 teaspoon ground cumin
- Coarse salt and freshly ground pepper
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Carrots, coarsely grated (1 3/4 cups) (3)
- Cilantro (3 tablespoons)
- Cumin, ground (1/2 teaspoon)
- Green cabbage, cored and shredded (3 cups) (1/4)
- Jalapeno chile (1)
- Cooking & Baking
- Canola oil (1/4 cup)
- Salt and freshly ground pepper, Coarse (1)
- Drinks
- Lime juice, freshly squeezed (2 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Published July 27, 2011 (1 year ago).
2 people saved this recipe.
