Mexi Coleslaw (Makes 8-10 servings)

By Vickie Chynoweth

Ingredients

Coleslaw:

4 cups thinly sliced cabbage (Bautista Farm)

1 1/2 cups carrots thinly sliced long stick shape (Amador Farm)

1/2 cup sliced celery (Amador Farm)

1/2 cup red bell pepper seeded and chopped (J & E Farm)

1 watermelon radish thinly sliced and cut into rectangular shape (Bautista Farm)

1/2 cup sweet onion chopped (J & E Farm)

1 cup corn kernels about to 2 ears (Sidhu Farm)

Dressing:

1/4 cup (Ancient Trees Greek Extra Virgin Olive Oil)

1/4 cup classic dark balsamic vinegar (Nature’s Work)

1/3 cup fresh lime juice

1-2 teaspoons honey (Novo Bees)

1/2 teaspoon ground cumin

Directions

1. Toss all coleslaw ingredients in large bowl. Having the vegetables in different sizes and shapes gives the coleslaw a grand presentation when served.

2. Add dressing ingredients in a separate bowl and mix well with a whisk.

3. Pour dressing over coleslaw and toss together until evenly coated.

4. Serve with your favorite taco, over the top of an avocado, or as a side dish. This Mexi coleslaw is very versatile and quick to make.

The variations to this coleslaw are endless; add sliced apples, pears, pineapple — delicious!