1 medium jalapeño pepper (with seeds), thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 cup chopped fresh cilantro
How to Make It
Whisk together vinegar, olive oil, sugar, lime juice, kosher salt, ground coriander, ground cumin, ground red pepper, and freshly ground black pepper in a large bowl. Add red cabbage, white cabbage, carrot, jalapeño pepper, red bell pepper, and yellow bell pepper. Toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in cilantro just before serving.
Fabulous fresh flavors unexpected for a coleslaw. Visually lovely, too. Only downside is some people dislike cilantro. We loved this recipe as written, but it would be a nice slaw even without cilantro. Served it with a tuna pan bagnat that was assembled based on instructions in a New York Times food video.