Spicy Coleslaw With Cumin-Lime Dressing - cooking recipe

Ingredients

3 medium carrots, peeled, finely chopped
6 cups green cabbage, shredded (approx. 1 small head)
1 red bell pepper, cut into matchstick-sized strips
1 red onion, thinly sliced
3/4 cup fresh cilantro, chopped
For dressing
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce (add more or less, if desired) (optional)
1/2 cup olive oil

Preparation

For slaw:
Cook carrots in med. saucepan of boiling, salted water until crisp-tender, about 2 minute.
Drain, then cool.
Transfer carrots to large bowl.
Add cabbage, bell pepper, onion and cilantro.
For dressing:
Whisk lime juice, ground cumin, minced garlic and hot pepper sauce in med. bowl.
Gradually whisk in oil.
Season with salt and pepper.
Toss salad with enough dressing to coat.
Season with salt and pepper; serve.
Note: Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.