South Of The Border Coleslaw With Cilantro And Jalapeno Recipe
Servings: 4
Ingredients
- 4 c. thinly-sliced green cabbage
- Â Â (from about 1/2 large head)
- 1 x red bell pepper thinly sliced
- 1/2 c. minced fresh cilantro
- 1 sm jalapeno chili seeded, chopped
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh lime juice
- 1Â 1/2 tsp grnd cumin
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Combine cabbage, bell pepper, cilantro, and jalapeno in large bowl; toss to blend.
- Whisk oil, lime juice, and cumin in small bowl to blend. Pour dressing over cabbage mix. Season to taste with salt and pepper. (Can be made 2 hrs ahead. Cover and chill. Toss before serving.)
- This recipe yields 4 servings.
- Comments: Serve this zesty salad alongside grilled chili-rubbed chicken or possibly steak, or possibly grilled fish tacos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 92 | 90% |
| Total Fat 10.39g | 13% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 83mg | 2% |
| Total Carbs 2.52g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.18g | 1% |
| Protein 0.45g | 1% |
