Tropical Fruit and Hot Pepper Slaw

I made this tonight to serve as a topping for the grilled fish tacos. But I ended up going back for seconds of JUST the slaw. The mixture of the crunchy cabbage, the sweetness of the fruit and the spiciness of the peppers was a perfect blend. This will go on the regular rotation to be served with any grilled meat or pulled pork.

1 small bag of preshredded cabbage (or about 4 cups)

1 mango, peeled and diced

2 kiwis, peeled and diced

1 cup of diced honeydew melon

1 jalapeno pepper, stemmed, seeded and diced

1 Serrano pepper, stemmed, seeded and diced

8 oz. sour cream

Juice of one lime

1/2 T. granulated garlic

1/2 T. cumin

1/4 t. cayenne pepper

salt and freshly ground black pepper

Place cabbage in a large bowl. Add fruits and peppers and use tongs to mix well.

In a small bowl, combine the sour cream and remaining ingredients. 

Pour dressing over cabbage mixture and use tongs to mix everything together.

Taste and adjust seasonings. Refrigerate until ready to serve. Sprinkle with red pepper flakes if you want a little more heat.