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| ISLAND SLAW |
Recipe |
| By Pamela M. Smith, R.D. |
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Looking for a refreshing slaw side dish that's light years beyond coleslaw? Try this!
2 cups red cabbage, shredded
2 cups white cabbage, shredded
1 Red Pepper, seeded and sliced
1 Yellow Pepper, seeded and sliced
1 small jicama, julienned
1/2 cup Rice Vinegar
1/4 cup orange juice
2 1/2 Tbsp. Extra virgin olive oil
1/4 tsp. Kosher salt
1/2 tsp. Creole Seasoning (such as Tony Chachere's)
1/4 tsp. Cumin, fresh ground
1/2 oz. Fresh Cilantro, chopped
1/2 tsp. Habanero or favorite Hot Sauce
1) Combine all vegetables in large bowl.
2) Combine the remaining ingredients in a small mixing bowl and mix with a wire whip until evenly blended. Pour the vinaigrette over the vegetables and toss until evenly blended. Adjust seasoning with additional kosher salt, if desired.
3) Chill for at least 4 hours before using.
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Helpful Tools |
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| Warm up and slim down
with 15 of Pam's
favorite soup recipes
in her new e-book,
SOUP! |
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*To view a PDF document you will need Adobe Acrobat Reader. Click here for a free download:  |
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Pamela Smith R.D. © 2007 Privacy Policy Terms Of Use |
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