Easy Mexican Slaw

Last week I hosted a Mexican Fiesta meal including pork and chicken fajitas along with cream cheese green chile chicken enchiladas.  I wanted to serve a "lighter" side dish that packed a lot of flavor without having a heavy mayo based dressing.

This slaw fit the bill perfectly.  A great thing about this recipe is if you want to add some heat, mince a jalapeno or serrano pepper, toss with the cabbage.  OR you can add a couple of dashes of your favorite hot sauce.  Make it to your heat/taste level.  I won't be mad, I promise!

If you have a head of cabbage in the crisper drawer, shred it up!  If you'd prefer using a bag of prepared slaw mix, that's great as well.  

This slaw tastes better if you make it the day before or at least a couple of hours before serving.

4 - 5 cups shredded cabbage

1 - 2 medium carrots, shredded

1 - 2 T. tablespoons chopped cilantro (if you don't like it, omit)

1 T. minced jalapeno pepper (optional)

Mix ingredients together in a large bowl. 

Now make the dressing:

1/4 cup fresh lime juice

1 t. honey

1/2 t. salt

1/2 t. freshly ground black pepper

2 cloves garlic, minced

1 t. ground cumin

1/4 t. chili powder

1/3 cup olive oil

Add first seven ingredients in a bowl and whisk together.  Slowly pour in olive oil while whisking continuously.  Taste and adjust seasoning if needed.

Pour dressing over slaw mixture and stir to combine.  Cover and refrigerate overnight or for 3 - 4 hours before serving.

Just before serving, toss again.