South Of The Border Slaw

• 1 tsp. corn oil
• 1 tsp.cumin seed
• 1/2 c. + 2 Tbsp. lime juice
• 3 Tbsp. white wine vinegar
• 2 tsp. granulated sugar
• 1 1/2 tsp. salt
• 4 c. finely shredded cabbage
• 1/2 c. diced seeded pared cucumber
• 1/2 c. sliced scallions
• 1/2 c. thinly sliced green bell pepper
• 1/2 c. thinly sliced red bell pepper
• 1/2 c. thinly sliced yellow bell pepper
• 1/2 c. shredded pared carrot
• 1 to 3 jalapeno peppers, seeded, deveined and minced

1. In small skillet, heat oil over medium heat.
2. Add cumin seed and cook, stirring constantly, until lightly toasted and fragrant, about 1 minute.
3. Remove from heat and add lime juice, vinegar, sugar and salt.

corn oil, white wine vinegar, sugar, salt, cabbage, cucumber, scallions, green bell pepper, red bell pepper, yellow bell pepper, carrot, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161856 (may not work)