This crisp, refreshing winter coleslaw is quick to make and the perfect side or topping for any meal!
1/2 small head cabbage, shredded (about 1/2 pound)
1/4 cup chopped fresh cilantro
1 cup frozen whole kernel corn, thawed
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 tablespoons extra virgin olive oil
1-1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
In a large bowl mix together cabbage, cilantro, corn, red and green peppers.
In a canning jar or other container with a tight fitting lid combine extra virgin olive oile, lime
juice, cumin and salt. Close lid tightly and shake well. Pour over coleslaw mixture in large bowl. Mix well.
Cover coleslaw and refrigerate for 1 to 2 hours before serving. Stir occasionally during refrigeration.
|Servings Per Recipe: 8|
|Amounts Per Serving|
|% Daily Value|
|Total Fat: 4 g||6%|
|Saturated Fat: Trace Amounts||2%|
|Cholesterol: 0 mg||0%|
|Sodium: 73 mg||3%|
|Carbohydrate: 7 g||2%|
|Dietary Fiber: 2 g||6%|
|Protein: 1 g||2%|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.