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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