Author Notes
Adapted from Bon Appetit (June 2006) —Tara
Ingredients
-
1 bag
(14 oz) purchased, shredded coleslaw mix.
-
1
Red bell pepper- julienne'd
-
3/4 cup
coarsely chopped cilantro (use more or less depending on your preference)
-
5 tablespoons
Canola Oil
-
4 tablespoons
Fresh lime juice
-
1-2 tablespoons
Siracha (or other chili sauce) use more ore less for desired heat
-
1 - 2 tablespoons
sour cream
-
1 pinch
sugar
-
2 pinches
ground cumin
-
1 pinch
cayenne pepper
-
1/2 teaspoon
course kosher salt
-
1/2 teaspoon
black pepper
Directions
-
Combine coleslaw mix, red pepper and cilantro in a large bowl.
-
In a medium bowl- whisk canola oil, lime juice, chili sauce, source cream, sugar, cumin, cayenne pepper, salt & pepper until blended.
-
Add to the cabbage mix, toss to coat. Cover and chill for at least 30 minutes before serving. This can easily be doubled or tripled for larger crowds.
-
Adjust any of your seasonings as needed. I have noticed that when I make this in the summer the cilantro and lime flavors are more vibrant.
See what other Food52ers are saying.