This sweet and sour coleslaw reminds us of summertime Southwest favorites, with fresh additions of cilantro and lime to cut the sweetness of the brown sugar in the dressing. It also takes advantage of the oversized, plump jalapeño chilies you’ll find these days that are on the milder side, even when you throw them into a dish with their seeds intact.
Ingredients
For the Dressing
- ¼ cup grapeseed oil
- 2 tablespoons rice vinegar
- 3 tablespoons lime juice (from 1 large lime)
- 2 tablespoons brown sugar
- 1 teaspoon salt
For the slaw
- 1 small green cabbage, cored and sliced as thinly as possible
- 2 carrots, peeled and shredded or julienned
- 1 red bell pepper, sliced into thin strips
- 1 jalapeno chili (with seeds), sliced into thin rounds
- 1 loosely packed cup cilantro leaves
Preparation
To make the dressing, combine all ingredients in a tightly lidded container. Cover and shake to combine.
In a large bowl, toss the cabbage, carrots, bell pepper and jalapeno with the dressing. Chill for at least 1 hour, or up to 24 hours.
Just before serving, toss in the cilantro leaves. Serve chilled.
