DTT Mexican Slaw
Mexican Slaw Serves 8-‐10
Ingredients • • • • • • •
Dressing:
½ organic cabbage, finely shredded ½ organic red onion, diced ½ organic yellow bell pepper, diced ½ organic red bell pepper, diced ½ organic green bell pepper, diced 4 organic radishes, thinly sliced 2 organic jalapenos, seeds removed, diced
• • • • • • •
½ cup apple cider vinegar ¼ cup extra virgin olive oil Fresh juice from 2 limes 2 tsp. dried oregano leaves 1 tsp. cracked black pepper 1 tsp. ground cumin (see notes below) Sea salt to taste
Directions 1. In a glass jar, add together the ingredients for the dressing. Let ingredients sit for approximately 10 minutes. Cover the jar with a lid and shake vigorously to combine. 2. In a large bowl, mix together the cabbage, red onion, bell peppers, radishes, and jalapeno peppers. 3. Add the dressing to the cabbage mixture and toss to coat. Set mixture aside for approximately 1 hour before serving or store in the refrigerator for 12-‐ 24 hours for optimum taste.
Tips ü This recipe is the perfect accompaniment to fish or chicken. Use it as a filling for your next "taco night". It works particularly well with Ahi tuna tacos! ü You may replace the ground cumin with 2 tsp. toasted cumin seeds. Toast seeds by adding to a dry skillet over medium heat, stirring frequently until fragrant and the seeds turn golden brown in color. Remove from heat and allow to cool before adding to dressing mixture.
Copyright © 2016 by The Healthy Edge, LLC
www.GetTheHealthyEdge.com
Ingredients • • • • • • •
Dressing:
½ organic cabbage, finely shredded ½ organic red onion, diced ½ organic yellow bell pepper, diced ½ organic red bell pepper, diced ½ organic green bell pepper, diced 4 organic radishes, thinly sliced 2 organic jalapenos, seeds removed, diced
• • • • • • •
½ cup apple cider vinegar ¼ cup extra virgin olive oil Fresh juice from 2 limes 2 tsp. dried oregano leaves 1 tsp. cracked black pepper 1 tsp. ground cumin (see notes below) Sea salt to taste
Directions 1. In a glass jar, add together the ingredients for the dressing. Let ingredients sit for approximately 10 minutes. Cover the jar with a lid and shake vigorously to combine. 2. In a large bowl, mix together the cabbage, red onion, bell peppers, radishes, and jalapeno peppers. 3. Add the dressing to the cabbage mixture and toss to coat. Set mixture aside for approximately 1 hour before serving or store in the refrigerator for 12-‐ 24 hours for optimum taste.
Tips ü This recipe is the perfect accompaniment to fish or chicken. Use it as a filling for your next "taco night". It works particularly well with Ahi tuna tacos! ü You may replace the ground cumin with 2 tsp. toasted cumin seeds. Toast seeds by adding to a dry skillet over medium heat, stirring frequently until fragrant and the seeds turn golden brown in color. Remove from heat and allow to cool before adding to dressing mixture.
Copyright © 2016 by The Healthy Edge, LLC
www.GetTheHealthyEdge.com
