HONEY LIME JALAPENO SLAW
RECIPE TYPE
Appetizers, Under 30 min
SERVES
8 to 10
Prep: 10 min
Stand: 15 min
Ingredients
8 cups shredded green cabbage (about 1/2 large cabbage)
1 large carrot, grated
1 small red bell pepper, very thinly sliced
1/2 red onion, thinly sliced
Dressing:
1/4 cup Longo’s 100%
Pure Canola Oil
1 tsp finely grated lime zest
3 tbsp fresh lime juice
2 tbsp Longo’s Liquid Honey
1 tbsp Longo’s Curato White Wine Vinegar
3/4 tsp salt
2 large jalapeños, diced (seeded if a milder slaw is preferred)
Directions
Dressing: Whisk oil with lime zest, lime juice, honey, vinegar and salt. Stir in jalapeños.
Combine cabbage, carrot, red pepper and red onion in large bowl. Toss with dressing; let stand for 15 minutes before serving to develop flavours. (Make-ahead: Coleslaw can be covered and refrigerated for up to 4 days.)
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 1g | Fibre 2g |
Fat 6g | Sugar 7g |
Carbs 10g | Sodium 190mg |
