Mexican Cole Slaw

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Serves 8-10

1 small cabbage, shredded
2 carrots, peeled and shredded
1 small onion, peeled and shredded
1/4 cup sugar
1/2 cup vinegar
1/2 tsp. mustard powder
2 tsp. fine sea salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 tsp. ground black pepper
1/2 cup extra virgin olive oil
3 Tbs. chopped flat leaf parsley
2 Tbs. chopped cilantro

Mix the cabbage, carrots and onion together in a large bowl. In a small bowl, whisk together the sugar, vinegar, mustard powder, salt, coriander, cumin, cayenne, pepper and olive oil. Pour the dressing over the cabbage mixture, and allow to marinate for an hour. Just before serving, toss the cole slaw with the parsley and cilantro.
(Rebecca Ets-Hokin)