Lionheart Wines
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Spicy Coleslaw with Cumin-Lime Dressing

Serves 8


  • 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


  • 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

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