Texas Slaw

• ¼ cup white vinegar
• ¼ cup extra virgin olive oil
• 2 Tbsp. sugar
• 3-4 tsp. fresh lime juice
• 1 ½ tsp. salt
• ½ tsp. ground coriander
• ¼ tsp. ground cumin
• ¼ tsp. ground red pepper
• ¼ tsp. ground black pepper
• 2 cups red cabbage, thinly sliced
• 2 cups white cabbage, thinly sliced
• ½ cup carrots, shredded
• 1 medium jalapeño pepper (with seeds), thinly sliced
• ½ red bell pepper, thinly sliced
• ½ yellow bell pepper, thinly sliced
• ½ cup fresh cilantro, chopped

Directions

1. Stir together vinegar, olive oil, sugar, lime juice, salt, ground coriander, ground cumin, ground red pepper and ground black pepper in a large bowl.
2. Add red cabbage, white cabbage, carrots, jalapeño pepper, red bell pepper and yellow bell pepper. to bowl.
3. Toss to coat. Chill for 1 hour before serving, tossing occasionally. Stir in cilantro just before serving.

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services .