Wednesday, May 29, 2013
Texas slaw from Southern living , June 2013
We liked this , but we have to alter it a bit because it was HOT! But tasty. Good on wraps too!
1/4 cup white wine (I may have used rice wine)
1/4 cup extra virgin olive oil (I used less)
2 Tablespoons of sugar (or to taste--)
1 1/2 tsp kosher salt (I omit)
4 Tbsp. fresh lime juice
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground red pepper (I need to use WAY LESS)
freshly ground black pepper
2 cups thinly sliced red cabbage
2 cups thinly sliced white cabbage (we just used red)
1/2 cup shredded carrot
1 medium jalapeno pepper (with seeds --ET HEM NOOOO seeds for us!! HOT HOT with seeds!!)
1/2 red bell pepper thinly sliced
1/2 yellow bell pepper thinly sliced.
Toss to coat and chill at least 1 hour before serving. If desired toss in 1/2 cup fresh cilantro just before serving (I omit). Makes about 4 cups.