A vibrant and refreshing dish that brings together the bright, zesty flavors of the Southwest into a crisp, crunchy salad. This slaw embodies the essence of Mexican cuisine with its bold spices and fresh produce.
Ingredients
Scale:
4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1 cup diced bell pepper (red or yellow)
1 cup corn kernels (fresh or frozen)
1/2 cup chopped fresh cilantro
1/4 cup olive oil (extra virgin)
1/4 cup lime juice (freshly squeezed)
1 tablespoon honey or agave syrup
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and pepper to taste
Instructions
Wash and shred the green and purple cabbage, and shred the carrots using a box grater or food processor.
Dice the bell pepper into small, bite-sized pieces.
In a large mixing bowl, combine the shredded cabbages, shredded carrots, diced bell pepper, corn kernels, and chopped cilantro. Toss them together until well mixed.
In a small bowl, whisk together the olive oil, lime juice, honey (or agave syrup), smoked paprika, cumin, cayenne pepper, salt, and pepper until well combined.
Pour the spicy slaw dressing over the vegetable mixture and toss thoroughly.
Allow the slaw to chill in the refrigerator for at least 30 minutes before serving.
