Author Notes
Adapted from Bon Appetit (June 2006) —Tara
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Ingredients
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1 bag
(14 oz) purchased, shredded coleslaw mix.
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1
Red bell pepper- julienne'd
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3/4 cup
coarsely chopped cilantro (use more or less depending on your preference)
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5 tablespoons
Canola Oil
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4 tablespoons
Fresh lime juice
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1-2 tablespoons
Siracha (or other chili sauce) use more ore less for desired heat
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1 - 2 tablespoons
sour cream
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1 pinch
sugar
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2 pinches
ground cumin
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1 pinch
cayenne pepper
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1/2 teaspoon
course kosher salt
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1/2 teaspoon
black pepper
Directions
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Combine coleslaw mix, red pepper and cilantro in a large bowl.
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In a medium bowl- whisk canola oil, lime juice, chili sauce, source cream, sugar, cumin, cayenne pepper, salt & pepper until blended.
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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.
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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.
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