South-of-the-Border Coleslaw with Cilantro and Jalapeno

• 4 cups thinly sliced green cabbage (from about 1/2 large head)
• 1 red bell pepper, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1 small jalapeno chili, seeded, minced
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons ground cumin

1. Combine cabbage, bell pepper, cilantro, and jalapeno in large bowl; toss to blend.
2. Whisk oil, lime juice, and cumin in small bowl to blend.
3. Pour dressing over cabbage mixture.
4. Season to taste with salt and pepper.
5. (Can be made 2 hours ahead.
6. Cover and refrigerate.
7. Toss before serving.)

green cabbage, red bell pepper, fresh cilantro, jalapeno chili, olive oil, lime juice, ground cumin

Taken from www.epicurious.com/recipes/food/views/south-of-the-border-coleslaw-with-cilantro-and-jalapeno-106833 (may not work)