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SPICY COLESLAW WITH CUMIN-LIME DRESSING

Posted by Sara to RFC, 30 Apr 2001

3 medium carrots, peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper, cut into matchstick-size strips
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil

Cook carrots in medium saucepan of boiling salted water until
crisp-tender, about 2 minutes. Drain. Cool completely. Transfer
carrots to large bowl. Add cabbage, bell pepper, onion and cilantro.

Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl.
Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture
and dressing can be made 8 hours ahead. Cover separately; chill.
Rewhisk dressing before continuing.)

Toss salad with enough dressing to coat. Season with salt and pepper;
serve.

Makes 8 servings.
Bon Appétit
June 2000