Spicy Southwestern Slaw

Great topping for tacos–also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.

Ingredients

• 3 cups shredded cabbage


• 1 carrot, shredded


• 1 onion, diced


• 1 red bell pepper, diced


• 1 jalapeno pepper, seeded and diced


• 1 tablespoon chopped fresh cilantro


• 1/2 cup canola oil


• 2 tablespoons apple cider vinegar


• 1 tablespoon white sugar


• 1 teaspoon cayenne pepper


• salt and pepper to taste

Directions

1. In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.


2. In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

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Spicy Southwestern Slaw