Mexi Coleslaw (Makes 8-10 servings)
By Vickie Chynoweth
4 cups thinly sliced cabbage (Bautista Farm)
1 1/2 cups carrots thinly sliced long stick shape (Amador Farm)
1/2 cup sliced celery (Amador Farm)
1/2 cup red bell pepper seeded and chopped (J & E Farm)
1 watermelon radish thinly sliced and cut into rectangular shape (Bautista Farm)
1/2 cup sweet onion chopped (J & E Farm)
1 cup corn kernels about to 2 ears (Sidhu Farm)
1/4 cup (Ancient Trees Greek Extra Virgin Olive Oil)
1/4 cup classic dark balsamic vinegar (Nature’s Work)
1/3 cup fresh lime juice
1-2 teaspoons honey (Novo Bees)
1/2 teaspoon ground cumin
1. Toss all coleslaw ingredients in large bowl. Having the vegetables in different sizes and shapes gives the coleslaw a grand presentation when served.
2. Add dressing ingredients in a separate bowl and mix well with a whisk.
3. Pour dressing over coleslaw and toss together until evenly coated.
4. Serve with your favorite taco, over the top of an avocado, or as a side dish. This Mexi coleslaw is very versatile and quick to make.
The variations to this coleslaw are endless; add sliced apples, pears, pineapple — delicious!