Red Cabbage Slaw

1 head red cabbage
1 pound carrots
1 bunch cilantro
1/3 cup freshly squeezed lime juice
1/3 cup apple cider vinegar
2 tablespoons salt
1 tablespoon ancho chili powder

Quarter and core red cabbage.  Slice thinly by hand or in a food processor.  Peel and grate carrots.  Chop cilantro.  Toss all ingredients.  Let stand 1 hour.  Toss again.  Serve as a garnish for tacos, as a side dish for sandwiches or as a picnic salad.  Makes 3-4 quarts.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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