Author Notes: Adapted from Bon Appetit (June 2006) —Tara
Makes: 7 cups
Ingredients
-
1 bag
(14 oz) purchased, shredded coleslaw mix.
-
1
Red bell pepper- julienne’d
-
3/4
cup coarsely chopped cilantro (use more or less depending on your preference)
-
5
tablespoons Canola Oil
-
4
tablespoons Fresh lime juice
-
1-2
tablespoons Siracha (or other chili sauce) use more ore less for desired heat
-
1 – 2
tablespoons sour cream
-
1
pinch sugar
-
2
pinches ground cumin
-
1
pinch cayenne pepper
-
1/2
teaspoon course kosher salt
-
1/2
teaspoon black pepper
Directions
- Combine coleslaw mix, red pepper and cilantro in a large bowl.
- In a medium bowl- whisk canola oil, lime juice, chili sauce, source cream, sugar, cumin, cayenne pepper, salt & pepper until blended.
- Add to the cabbage mix, toss to coat. Cover and chill for at least 30 minutes before serving. This can easily be doubled or tripled for larger crowds.
- Adjust any of your seasonings as needed. I have noticed that when I make this in the summer the cilantro and lime flavors are more vibrant.