Mexi-Slaw

If you're looking for a low-fat, colorful, healthy side dish, taco, or sandwich topping; then this flavorful slaw will fit your needs.  I originally made this to put over fish tacos, and found it to be quite versatile! It's great over turkey burgers, any tex-mex style dish, or just  by itself!  It's such a basic recipe that can be transformed to fit almost any dish.  For example - Omit the jalapeños & lime juice; add 1 teaspoon of ground mustard & 1/2 teaspoon of celery salt and you have a perfect vinegar based slaw to top over your favorite BBQ sandwich.  Try that version over my Grilled Tempeh BBQ Sloppy Joe's to satisfy your BBQ cravings without over-satisfying your cholesterol & saturated fat allotment.  If you're looking for a creamier slaw, add a little bit of reduced fat sour cream or nonfat plain greek yogurt.  Greek yogurt is naturally tart, therefore substitutes well for sour cream in quite a few dishes.  If you want to switch it up, just remember the things you need:  carrots, cabbage, onion, red/orange/yellow bell pepper, vinegar (usually white wine or rice vinegar; red wine vinegar or apple cider vinegar may also be used or mixed), vegetable oil, white sugar (not that healthy, I know..but it wont be the same without), and pepper.  Mix & match how you like & create your own colorful & flavorful slaw!  I absolutely love this dish; many times finding myself eating it by the bowl...  Not only is it full of flavor, but it's packed with good for you vitamins, minerals, antioxidants, and fiber (something we can all use a little more of).  Taken alone, these micronutrients don't always do their best work; but put them together & you've got a powerhouse of nutrients!
I've made this recipe (or some version of it) for company it's always a hit; which is why I'm sharing it with you...Enjoy!

Mexi-Coleslaw

• 3 large carrots; peeled, & grated
• one 10 ounce bag of shredded Red Cabbage (~4 cups)
• 1 small - medium head of green cabbage; rinsed & shredded
• 1 sweet onion (Vidalia); very thinly sliced & diced
• 1 sweet bell pepper (red, orange or yellow); seeded & thinly sliced (~1/8" slice)
• 1 cup coarsely chopped cilantro 
• 2 jalapeños, seeded & very thinly sliced & diced
• juice of 1 lime (or 1 1/2 limes if they're small)
• 1/3 to 1/2 cup white rice vinegar
• 1 Tbsp apple cider vinegar
• 1/3 cup vegetable/canola oil
• 1/4 cup white sugar
• 1 tsp fresh ground black pepper
• dash salt

Directions:

Peel, prep, slice & dice all your veggies & herbs (carrots thru jalapeños).   Place into one large mixing bowl.  Measure & combine the rest of your liquid ingredients, sugar, pepper & salt into a bowl & mix until well combined.  Pour dressing over the slaw veggies and toss to evenly coat.  Cover and refrigerate for at least an hour before serving.  Keep in mind that cabbage has tough leaves, so it takes a while for the dressing to soak into it and soften the leaves.  The longer it sits & marinates...the better it will be!  When it's ready, take out of the fridge & serve however you'd like!