Tex-Mex Slaw

By: Marge Perry & David Bonom


1/2 medium of red cabbage, shredded about 6 cups
1/2 medium of green cabbage shredded, about 6 cups
1 1/2 cup of fresh corn kernels cut from 2 ears
1 large of red bell pepper thinly sliced
6 radishe thinly sliced
2 medium of carrots shredded
1-2 jalapeño peppers seeded and finely chopped
1/3 cup of chopped fresh cilantro
1/2 cup of fresh lime juice
1/4 cup of extra virgin olive oil
1/4 cup of sugar
1 tsp of salt
1/2 tsp of black pepper


  1. Combine the cabbages, corn, bell pepper, radishes, carrots, jalapeño pepper(s), and cilantro in a large bowl. Combine the lime juice, oil, sugar, salt, and pepper in a separate bowl. Pour lime juice mixture over cabbage mixture and toss well to coat. Let stand at least 30 minutes before serving.