Carrot Cumin Slaw

I returned to the South Arm Community Kitchen after a long break. As usual, we whipped up three recipes for this meeting.

The first recipe is a Carrot Cumin Slaw. It is crunchy with a refreshing dressing with a spicy kick.

Ingredients

  • 2 cups shredded cored green cabbage
  • 1 cup shredded cored purple cabbage
  • 3 carrots, peeled and coarsely grated (about 1 3/4 cups)
  • 1/2 red onion, finely chopped
  • 1 jalapeno, seeded and minced
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon or lime juice
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon ground cumin
  • salt and ground black pepper to taste
  • a large pinch of sugar

Source: this recipe is adapted from Martha Stewart

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