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Spicy Coleslaw with Cumin-Lime Dressing




Source of Recipe


Bon Apetit-6/00






List of Ingredients



• 3 medium carrots, peeled, finely chopped
  
• 6 cups shredded green cabbage (from 1 small head)
  
• 1 red bell pepper, cut in matchstick-size strips
  
• 1 red onion, thinly sliced
  
• 3/4 cup chopped fresh cilantro
  
• 1/3 cup lime juice
  
• 1/2 teaspoon ground cumin
  
• 1 clove garlic, minced
  
• 1/2 teaspoon hot pepper sauce
  
• 1/2 cup olive oil
  






Instructions



1. Cook carrots in medium saucepan of boiling water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to a large bowl. Add cabbage, bell pepper, onion and cilantro.
   
   
2. Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)
   
   
3. Toss salad with enough dressing to coat. Season with salt and pepper; serve.
   
4. Servings: 8