Tangy Southwest Coleslaw
Source of Recipe
Master Chef Don Easley
This is a wonderful complement to grilled meat and burgers and a welcome change from the Asian flavored or the mayo-based slaws. The recipe is easily doubled." Serves 8
List of Ingredients
1/2 cup fresh lime juice
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2-1/4 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
salt and freshly ground black pepper to taste
1 large carrot, julienned
1 large head green cabbage, shredded
1 large head coarsely chopped red cabbage
6 green onions, thinly sliced
In a large bowl, whisk together the lime juice, cumin, cayenne pepper, sweetener, salt, and pepper until well combined and sweetener is completely dissolved.
Add green and red cabbages, green onions, and carrots, and toss to coat.
Refrigerate for 30 minutes before serving to allow flavors to develop.