It’s light, cool, and crunchy, just what you want a coleslaw to be. Serve it alongside Mexicanor TexMexdishes or chili beans. It’s also great as a side to fish or piled high in a fish taco.

Southwestern Coleslaw Recipe

Yield: Serves 4.

If the seasoned rice vinegar adds too much sweetness for your taste, sprinkle in a little lemon juice. If you are using unsweetened rice vinegar, to get the right balance of acidity and sweet, sprinkle a little sugar over the salad and toss.

Ingredients 4 cups thinly sliced cabbage (about 1/3 to 1/2 cabbage)* 1 carrot, grated 2 radishes, thinly sliced 1 green onion, thinly sliced 1/4 cup (packed) fresh cilantro, chopped 1 Tbsp olive oil 1 Tbsp seasoned rice vinegar (or plain rice vinegar with added sugar to taste) Salt and freshly ground black pepper to taste

* a mandoline will make slicing cabbage much much easier than using a knife.

Method

Place the thinly sliced cabbage, grated carrot, radish slices, sliced green onions, and cilantro in a large serving bowl. Sprinkle with olive oil, rice vinegar, salt and pepper, and toss to coat. Serve immediately.

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Spicy Cilantro Peanut Slaw- similar to ours, but with peanuts too, from Kalyn of Kalyn’s Kitchen