Fiesta Coleslaw

Name: Fiesta Coleslaw
Yield: Makes 6 servings
Ingredients: ½ pound green cabbage, shredded*; ½ pound red cabbage, shredded*; 1 medium cucumber, peeled, seeded, and diagonally sliced; 1 medium-size red bell pepper, cut into thin strips; 1 medium-size green bell pepper, cut into thin strips; 5 green onions, sliced; 2 celery ribs, diagonally sliced; 1 large carrot, shredded; 1 small white onion, thinly sliced; ¼ cup fresh lime juice; 2 tablespoons sugar; 2 tablespoons sherry vinegar or cider vinegar; 1 tablespoon pepper sauce (liquid from hot peppers in vinegar); 1 teaspoon salt; 2 tablespoons olive oil

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This recipe is adapted from Santa Fe School of Cooking Cookbook (Gibbs Smith, $19.95). For maximum color and flavor, serve within 3 to 4 hours.

By Susan Curtis, The Santa Fe School of Cooking Cookbook

Recipe by Southern Living November 2004

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Fiesta Coleslaw

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Fiesta Coleslaw

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