Red Cabbage Slaw

1 head red cabbage
1 pound carrots
1 bunch cilantro
1/3 cup freshly squeezed lime juice
1/3 cup apple cider vinegar
2 tablespoons salt
1 tablespoon ancho chili powder

Quarter and core red cabbage. Slice thinly by hand or in food processor. Peel and grate carrots. Chop cilantro. Toss all ingredients. Let stand one hour before serving. Toss again; Serve as garnish for tacos, as a side dish for sandwiches, or as a picnic salad. Make 3-4 quarts.

Jill Watson, Taqueria Gila Monster Restaurant

Return to Recipe Page