Name: South-of-the-Border Coleslaw with Cilantro and Jalapeño
Yield: 4 Servings
Ingredients: 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

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