|Colorful Mexican Coleslaw|
6 c green cabbage, shredded (about 1/2 head)
1 1/2 c peeled and finely shredded carrots, (2-3 medium)
1/3 c cilantro, chopped
1/3 c green onions, thinly sliced (green parts only)
1 c tomatoes, seeded and chopped (about 1 large)
1 jalapeno pepper, minced
2 Tbsp lime juice
2 Tbsp rice vinegar
1 Tbsp sugar
2 Tbsp extra-virgin olive oil
1/4 tsp salt
Place shredded cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Shake, and let drain for 10 minutes. Place in large salad bowl and add cilantro, green onions, and tomatoes. Blend well.
In a small bowl or cruet, mix together the minced jalapenos, lime juice, rice vinegar, sugar, oil and salt. Pour this dressing over the salad and toss well to coat.