Helen Harrand wrote on 13 Aug 2006 in rec.food.cooking

> I've made this one before and it's OUTSTANDING. Really great on pulled
> pork! I did substitute red peppers for green because that's what I
had!
>
> helen
>

Mexican Slaw

Prep: 15 min., Chill: 4 hrs.


1/3 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10-oz.) package finely shredded cabbage
1/2 pound jicama, shredded (2 cups)
1 large carrot, shredded (about 1/2 cup)
1 jalapeño pepper, seeded and diced
1/4 cup chopped fresh cilantro

1. Whisk together olive oil and next 6 ingredients in a large bowl. Add
shredded cabbage and remaining ingredients, and toss to coat. Cover and
chill slaw mixture at least 4 hours.



Yield: Makes 8 servings Southern Living, MAY 2006

--


Curiosity killed the cat, but for a while I was a suspect

-Alan