Mexican Coleslaw

Spring is in the air! Or at least I think it is, but this oscillation from bright sunny days to grey wintry ones and back is leaving me a bit seasonally discombobulated. However, I feel that urge for bright vegetable freshness after wintry, warm comfort foods so a Mexican coleslaw seemed like the perfect idea! And I must have been right because I've made two batches of it within the last week.

P.S. I promise after this post, I will stop being such a lazy food photographer... thanks methods of healing for your cabbage field photo!

Mexican Coleslaw

1/2 head green cabbage, thinly sliced
2 - 3 large carrots, grated
10 -12 radishes sliced into thin strips
2 -3 jalapeno peppers, deseeded and diced
1 bunch of cilantro - about 1/2 c. - 3/4 c. finely chopped

3 - 4 limes
1/8 - 1/4 c. canola oil  (adjust as needed based on the amount of lime juice you get.)
4 cloves of garlic, minced
2 tsp ground cumin
1 Tbs sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
optional: julienned jicama, or chopped avocado                                
optional: add a bit of rice vinegar, or white vinegar to the dressing.

Combine all properly sized vegetables in a giant bowl. Juice the limes and combine the juice with the oil, minced garlic, cumin, sugar, salt and pepper. Zest the limes into the raw veggies, then pour dressing over and toss. Let sit 2-3 hours and toss occasionally. Adjust seasonings as necessary.

Excellent on tacos and with hard-boiled eggs!