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Make this slaw as spicy or mild as you like. To make it one day in advance, simply store the vegetables, tossed together and undressed, covered in the refrigerator. The dressing may also be made the day before and stored separately.
8 Servings
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1/2 medium red cabbage, shredded, about 6 cups
1/2 medium green cabbage, shredded, about 6 cups
1 1/2 fresh corn kernels, cut from 2 ears
1 large red bell pepper, thinly sliced
6 radishes, thinly sliced
2 medium carrots, shredded
1-2 jalapeno peppers, seeded and finely chopped
1/3 cup fresh cilantro, chopped
1/2 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup sugar
1 tsp salt
1/2 tsp black pepper
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