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South-of-the-Border Coleslaw with Cilantro and Jalapeño
- 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 jalapeño chili, seeded, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons ground cumin
Directions:View on Bon Appetit
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