Coleslaw
A light, slightly spicy cabbage and carrot salad. No mayo.

INGREDIENTS

1 hd cabbage

1 lb of carrots

1 bunch cilantro

1/3 c lime juice

1/3 c apple cider vinegar

2 tbsp salt

1 tbsp chili powder

INSTRUCTIONS

Quarter and core the cabbage. Slice tinly by hand or in a food
processor. Peel and grate the carrots. Chop cilantro. Toss all
ingredients. Let stand 1 hour. Toss again. Serve as a garnish for
tacos, as a side dish for sandwiches, or as a picnic salad. Makes 3-4
quarts.

Serves

4-6

Source

Asparagus to Zuchini, by way of Brookfield farm newsletter

Category

Side