Southwest Coleslaw Recipe - Cooking Index
3 cups | 711ml | Julienne - cored green cabbage |
2 cups | 474ml | Julienne - cored red cabbage |
1/2 | Red bell pepper - cut into julienne | |
1/2 | Yellow bell pepper - cut into julienne | |
1/2 | Carrot - cut into julienne | |
1 cup | 237ml | Mayonnaise |
2 | Jalapenos - chopped | |
1 | Garlic - chopped | |
1 tablespoon | 15ml | Chopped fresh cilantro |
1 tablespoon | 15ml | Maple syrup |
1/2 tablespoon | 7.5ml | Vinegar |
1/2 tablespoon | 7.5ml | Dijon mustard |
1/2 tablespoon | 7.5ml | Worcestershire sauce |
1 teaspoon | 5ml | Chili powder |
1/2 teaspoon | 2.5ml | Ground cumin |
1/2 teaspoon | 2.5ml | Ground coriander |
Salt | ||
Fresh lime juice |
In a large bowl combine cabbages, red and yellow peppers and carrot. Process remaining ingredients in a blender until smooth. Adjust seasoning with salt and lime juice. Pour dressing over vegetables and toss to combine.
Posted to the BBQ List by Rock McNelly on Aug 28, 1998.
Source:
CHEF DU JOUR DEAN FEARING SHOW #DJ9067
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