Mexican Coleslaw

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Bev Shackles

I show my love with food

1 small red cabbage or about 8 cups pre-shredded cabbage

2 cups shredded carrots

2 bunches scallions trimmed and sliced

½ cup extra virgin olive oil

1 juicy lime zested and juiced

2 tablespoons sherry wine vinegar

1 large garlic clove minced

1 tablespoon grainy mustard

1 tablespoon chili powder

1 teaspoon chipotle powder (moderately spicy) or smoked paprika (not spicy)

1 teaspoon honey

Handful of fresh cilantro leaves optional

Salt to taste

Cut cabbage into quarters and thinly slice with a mandolin (preferred) or sharp knife. Place cabbage, carrots, scallions, and cilantro (optional) in a large bowl.

In a separate bowl, whisk together olive oil, lime zest and juice, vinegar, garlic, mustard, chili powder, chipotle powder or smoked paprika, honey, and salt to taste.

Since small cabbages range in size, start by pouring three-quarters of the dressing into the cabbage mixture. Toss. If slaw seems dry, add the rest of the dressing. Let marinate for 20 minutes if time allows!

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