Tuesday, February 9, 2010

Cilantro Lime Slaw

This coleslaw makes a really good accompaniment for black beans and rice (check back Saturday for an example). I could also see it going well with enchiladas, quesadillas, or tofu-tillas. You can eat it right away, but it gets better after sitting for a bit -- if possible, at least 30 minutes before serving.

juice from 1 lime
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
scant 1/4 cup olive oil
3/4 cup chopped cilantro
1/2 cup chopped green onion
1 small cabbage, washed and finely chopped

Combine the lime juice, garlic, cumin, salt, and olive oil in a small bowl.

In a large bowl, mix together the cilantro, green onion, and cabbage. Add the dressing and toss to coat.

(If time permits, let the slaw sit for at least 30 minutes.)



Vegan Epicurean said...

Coleslaw is one of my favorites. I love your Mexican inspired version. I bet this is good with black beans.


Healthy. Happy. Well. said...

cilantro and lime is such a winning combo! Love it!

Stella said...

Ooh, I like the idea of cilantro and lime in my slaw. Sounds crunchy and refreshing too.