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.

Ingredients
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.)

Serve.

3 comments:

Vegan Epicurean said...

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

Alicia

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.