Mexican Slaw

If you like cole slaw, but don’t like it sweet this is a recipe for you.  This recipe is tart and refreshing. It can be made without the cilantro and cumin if you just want a slaw without mayonnaise or if you don’t like either of those ingredients.  I use nothing, but organic and the freshest of ingredients.

I made up this recipe when I couldn’t find a recipe on Mexican slaw, so I started playing around with ingredients and this is the order I did the ingredients in the bowl.

Mexican Slaw

1 head of cabbage (I use half of the head depending on the size) and chop up in bite size pieces

1 carrot, peeled & grated over the bowl

fresh cilantro, just the leaves (use enough to be able to see it throughout the slaw)

1 lime squeezed

Vinegar, use Bragg’s Apple Cider Vinegar or Rice Wine Vinegar  1 tbsp or to taste

Extra Virgin Olive Oil — drizzled lightly over other ingredients,  1/2 tsp to 1 tsp

Salt to taste — at least 1 tsp

Black Pepper to taste — 1/2 to 1 tsp

Cumin just a pinch — just want to be able to taste a hint of it

 
Use a bowl that is bigger than the head of cabbage or the amount you are going to use. Place each ingredient into the bowl and mix well as you put each ingredient in the bowl. This allows you to see the colored ingredients and you want to see all of them. Taste it once you get all the ingredients combined. You can adjust the seasonings if you need.  You want to be able to taste each ingredient as well. This is good with avocado slices on top.

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