Recipe: Central Texas Slaw
Whisk together 1/4 cup white vinegar, 1/4 cup extra virgin olive oil, 2 Tbsp. sugar, 3 to 4 Tbsp. fresh lime juice, 1 1/2 tsp. kosher salt, 1/2 tsp. ground coriander, 1/4 tsp. ground cumin, 1/4 tsp. ground red pepper, and 1/4 tsp. freshly ground black pepper in a large bowl. Add 2 cups thinly sliced red cabbage; 2 cups thinly sliced white cabbage; 1/2 cup shredded carrot; 1 medium jalapeño pepper (with seeds), thinly sliced; 1/2 red bell pepper, thinly sliced; and 1/2 yellow bell pepper, thinly sliced. Toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in 1/2 cup chopped fresh cilantro just before serving.