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Yield: 4 to 6 servings
Ingredients:
5 cups shredded green cabbage
1 cup julienned red peppers
1 cup shredded carrots
1 cup thinly sliced red onions
2 tablespoons finely sliced green onions
2 jalapenos, stem and seeds removed, minced
1/4 cup orange juice
1 tablespoon lime juice
1/4 cup cider vinegar
2 tablespoons plus 1 1/2 teaspoons brown sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ancho powder
1/4 teaspoon cayenne pepper
1/4 teaspoon coriander
1/4 teaspoon ground cumin
1/4 cup grapeseed or canola oil
Method:
Combine the green cabbage, red peppers, carrots, red onion and green onions in
a large mixing bowl.
In a small mixing bowl combine the jalapenos, orange juice, lime juice, vinegar, brown sugar, salt, pepper, ancho, cayenne, coriander and cumin and whisk until the sugar is dissolved. Whisk in the oil. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine.
Cover and refrigerate for at least 1 hour and up to overnight before serving.
This recipe was featured in the Emeril's Green Team Tailgate Episode of Emeril Green.
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