A colorful version of Renee's favorite spicy slaw, a great accompaniment for barbecued main dishes.
Dressing:
- 1/2 jalapeno chile, seeded and finely chopped
- 1 clove garlic, minced
- 2 T white wine vinegar
- 1 tsp sugar
- 1 tsp ground cumin
- 1 T chopped fresh oregano
- 4 T olive oil
- 1/4 tsp salt
- Generous pinch cayenne pepper
Slaw:
- 2 bell peppers, seeded and cut into thin strips, (use several colors, if possible)
- 1 Anaheim or other mild chile, cut into very thin strips
- 1 small red onion, cut in half, then into very fine strips
- 2 carrots, cut into very thin sticks, about as long as the pepper strips
- 1/2 head cabbage, finely cut or coarsely shredded
Optional Garnish:
- 2 T chopped cilantro
Combine and shake together all dressing ingredients. Combine the vegetables in a salad bowl and toss with the dressing. Let marinate at least 1/2 hour before serving. Garnish with chopped cilantro just before serving.
Serves 4-6
