Latin-Style Slaw

Yield:  6 servings


1/2 small head green cabbage, trimmed, cored and shredded

1/2 small head red cabbage, trimmed, cored and shredded

1/2 medium jicama, peeled and shredded

1 1/2 - 2 cups frozen white and yellow corn kernels

1 bunch cilantro leaves, washed, dried and finely chopped

1 bunch scallions, washed, dried and thinly sliced on the diagonal, both white and green parts

1 jalapeño, minced (Seeded and membrane removed, if you like.)


2 limes, juiced (about 1/4  cup)

1/4 cup red wine vinegar

1 tsp Kosher salt

20 grinds fresh black pepper

1/3 cup extra virgin olive oil

Make the dressing by whisking all of the ingredient together in a small bowl.

Place all of the salad ingredients in a large bowl and toss.

Place in the refrigerator until ready to serve.

Just before serving, toss the salad with the dressing.