Sunday, September 4, 2011

Spicy Cabbage Slaw

We love coleslaw in our house, but sometimes I want a slaw that isn't mayonnaise-based. Our CSA sent a great oil-based recipe that Andy really wanted me to try, so today, I gave it a shot. It's a surprisingly tangy, spicy slaw that is really delicious. I used Napa Cabbage, because that's what I had, but you could use red or green cabbage, too.

Spicy Cabbage Slaw
1 large head of cabbage, finely sliced
1 medium carrot, cut into thin sticks
1/2 small red onion, cut lengthwise in thin strips
2-3 jalapeno peppers, seeded and thinly sliced
2 tbs chopped cilantro
1 lime, juiced
2-3 tsp white wine vinegar
1/3 cup extra virgin olive oil
1 tbs sugar (my addition)
Salt and Pepper

1. Combine all veggies in a large bowl and toss with lime juice, 2 tsp of vinegar, olive oil, sugar, salt and pepper. Add more vinegar as necessary (I added extra lime juice). Let sit for 20-30 minutes for flavors to combine and serve.

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