South of the Border Coleslaw

For the dressing:
1/4 C. fresh lime juice
1 T. mayonnaise
1 t. chili powder
salt to taste
3/4 C. canola oil
2 T. cilantro, finely chopped
1 jalapeno, finely chopped

For the slaw:
1 ear of corn
1 jicama root, about 1/2 pound, peeled and julienned
1 small head savoy cabbage, sliced
1 papaya or mango, diced
1/2 red bell pepper, diced

To make the dressing:
Combine lime juice, mayonnaise, chili powder and salt in a medium size glass or ceramic bowl. With a whisk or an immersion blender incorporate the canola oil. Stir in the cilantro and jalapeno.

To make the slaw:
Cook the ear of corn in boiling water for about 3 minutes. Remove from heat and cool; cut the kernels from the cob. In a large serving bowl toss the kernels, jicama, savoy cabbage, papaya or mango and red bell pepper with the dressing.

Serves 10.


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