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Southwest Coleslaw

none

3 cups julienned; cored green cabbage
2 cups julienned; cored red cabbage
1/2 red bell pepper; , cut into julienne
1/2 yellow bell pepper; , cut into julienne
1/2 carrot; , cut into julienne
1 cup mayonnaise
2 jalapenos; , chopped
1 clove garlic; , chopped
1 tablespoon chopped fresh cilantro
1 tablespoon maple syrup
1/2 tablespoon vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt
Fresh lime juice

In a large bowl combine cabbages, red and yellow peppers and carrot. Process remaining ingredients in a blender until smooth. Adjust seasoning with salt and lime juice. Pour dressing over vegetables and toss to combine. Submitted to the AZstarnet BBQ Mailing List by PhantomBBQ@aol.com on Aug 28, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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