Mexican Coleslaw

  Just in time for taco tuesday I have a wonderful coleslaw recipe.  Inspired/stolen idea from my friend, Kathryn, who is the salad queen I must add, is this delicious addition to your mexican fare.  I was cleaning my desk just last night and found the recipe I had written down as I made this batch for a potluck back in May (that's how dirty my desk was).  After finding the recipe I put it on my to-do list and then my friend, Cari (hi Cari!), just emailed me this morning for it.  So let me finally get this off my chest to-do list, and put it out there.  And I might add that this is totally a pantry salad!  Cabbage, carrots, frozen corn...always in the pantry.

Mexican Coleslaw
3-4 Tbls. olive oil
1-2 medium sized cloves of garlic, finely chopped
1 medium head of red cabbage, sliced
8-10 baby carrots, julienned
1 bunch of cilantro, chopped
1 cup corn (I used frozen white)
1/2 bell pepper, julienned (I used red)
2 tsp. cumin
1 tsp. sea salt
1/2 tsp. pepper
1 lime, (get 2 just in case you need more lime juice)

  Add 3 Tbls. olive oil and garlic into a bowl big enough for all of the slaw.  Cut up all the veggies and put in bowl with olive oil.  Toss all of the veggies to lightly coat them in the olive oil (this is where you can use your judgment for more olive oil).  Sprinkle in the cumin, salt and pepper and toss again.  Pour in lime juice and lightly coat again.  To let the flavors marinate, let the slaw rest at least an hour.  Taste it at that point for more lime juice, salt, or sometimes garlic.  If it needs more garlic then I usually add some garlic powder.

Enjoy in tacos or as a side salad to other mexican food.  It's always a hit!