Red And Yellow Pepper Coleslaw In Lime Dressing

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

A variation on a classic, this slaw is made with thin julienned cabbage and thin strips of red and yellow bell peppers tossed in a lime and honey dressing. The slaw, which is best when made a few hours in advance, makes a fine accompaniment to barbecued chicken and is a delicious garnish to grilled salmon.

Ingredients

• 3   tablespoons plus 1 teaspoon fresh lime juice, plus extra if needed
• 1½ teaspoons grated lime zest
• 3   tablespoons chopped fresh cilantro
• 2   tablespoons honey
• 1   tablespoon ground cumin
• Salt
• 6   tablespoons olive oil
• 1   medium (2-pound) green cabbage with attractive outer leaves
• 1   small red bell pepper
• 1   small yellow bell pepper

Directions

1. Combine lime juice, lime zest, cilantro, honey, cumin, and ¾ teaspoon salt in a large nonreactive bowl, and whisk well to blend.
2. Whisk in olive oil.
3. Remove 4 to 5 of the attractive outer leaves from cabbage, rinse, and pat dry.
4. Store in a plastic bag in the refrigerator until you are ready to garnish slaw.
5. Quarter the cabbage lengthwise and remove the tough core.
6. Slice quarters thinly to yield 7 cups. (Save extra cabbage for another use.)
7. Place in a large nonreactive bowl.
8. Slice bell peppers into strips ¼ inch wide and 2 inches long.
9. Add bell peppers to cabbage.
10. To assemble slaw, toss cabbage and bell peppers with the dressing.
11. Taste and, if desired, add extra lime juice and salt.
12. Cover and refrigerate at least 2 hours. (Slaw can be made 4 hours ahead; bring to room temperature 30 minutes before serving.)
13. To serve, line a shallow serving bowl with reserved cabbage leaves.
14. Using a slotted spoon, mound slaw on top.

YIELD: SERVES 4 TO 5