South-of-the-Border Coleslaw with Cilantro and Jalapeno
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cilantro, fresh (1/2 cup)
- Cumin, ground (1 1/2 teaspoons)
- Green cabbage (4 cups)
- Jalapeno chili, small (1)
- Red bell pepper (1)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Drinks
- Lime juice, fresh (2 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Published July 1, 2002 (10 years ago).
2 people saved this recipe.
