Spicy Coleslaw with Cumin-Lime Dressing

Serves 8

Ingredients:

• 3 medium rots, peeled, finely chopped
• 6 cups shredde4d green cabbage (from 1 small head)
• 1 red bell pepper, cut into matchstick-size strips
• 1 red onion, thinly sliced
• ¾ cup chopped fresh cilantro
• 1/3 cup fresh lime juice
• ½ teaspoon ground cumin
• 1 garlic glove, minced
• ½ teaspoon hot pepper sauce
• ½ cup olive oil

Directions:

• Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes.  Drain.  Cool completely.
  Transfer carrots to large bowl.  Add cabbage, bell pepper, onion and cilantro.
• 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.)
• Toss salad with enough dressing to coat.  Season with salt and pepper.
• Serve.

Bon Appetit – June 2000
Pg. 131