Name: Jalapeño Coleslaw
Prep time: 20 min
Total time: 80 min
Ingredients: 60 ml fresh lime juice; 60 ml extra virgin olive oil; ½ teaspoon ground cumin; ½ teaspoon fine sea salt; Pinch freshly ground black pepper; 400 g green cabbage, finely shredded; 200 g red cabbage, finely shredded; 100 g shredded carrots; 2 jalapeño peppers (, seeded and finely chopped); 30 g fresh coriander, chopped

Jalapeño Coleslaw

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

American

1 20

What you'll need

60 ml fresh lime juice
60 ml extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon fine sea salt
Pinch freshly ground black pepper
400 g green cabbage, finely shredded
200 g red cabbage, finely shredded
100 g shredded carrots
2 jalapeño peppers , seeded and finely chopped
30 g fresh coriander, chopped

Method:

Whisk the lime juice, olive oil, cumin, salt, and pepper together in a large bowl.
Add the cabbage, carrots, jalapeño peppers, and coriander to the bowl and toss well to coat.
Cover the bowl and refrigerate for at least 1 hour, or up to 6 hours. Toss again and season with more salt, to taste, before serving.

Nutrition

N/A

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