Tex-Mex Salad Recipe

Sunday, July 14, 2013

Ingredients :

For dressing
2 Tablespoons white vinegar
2 Tablespoons extra virgin olive oil
1 1/2 tablespoons sugar
Juice from 1 fresh lime
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Photograph by Christopher Testani 

For slaw:
2 cups thinly sliced white cabbage
1 1/2 cups thinly sliced red cabbage
1/2 cup shredded carrot
1 medium jalapeƱo pepper, deseeded and minced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 cup chopped fresh cilantro



In a large bowl, whisk together all ingredients for the dressing. Add slaw ingredients to the bowl and toss to coat. Cover with plastic wrap and chill 1 hour before serving, tossing occasionally. Stir in cilantro just before serving.


Source: http://www.thecomfortofcooking.com/2013/06/tangy-tex-mex-bell-pepper-slaw.html


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