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South-of-the-Border Coleslaw with Cilantro and Jalapeño

3.5

(37)

Serve this zesty salad alongside grilled chili-rubbed chicken or steak, or grilled fish tacos.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 cups thinly sliced green cabbage (from about 1/2 large head)
1 red bell pepper, thinly sliced
1/2 cup chopped fresh cilantro
1 small jalapeño chili, seeded, minced
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 teaspoons ground cumin

Preparation

  1. Combine cabbage, bell pepper, cilantro, and jalapeño in large bowl; toss to blend. Whisk oil, lime juice, and cumin in small bowl to blend. Pour dressing over cabbage mixture. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and refrigerate. Toss before serving.)

Nutrition Per Serving

Per serving: calories
127; total fat
10 g; saturated fat
1 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
TagsCole SlawSlawSaladCabbageLeafy GreensVegetableBell PepperCilantroHerbs & SpicesJalapeñoChileSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasy30 Minutes or LessMake AheadNo-CookBon Appétit
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