Asian Cabbage Slaw

I love cole slaw, so when I saw this recipe in the May issue of Everyday Food, I was intrigued by the idea of doing an Asian twist on something so quintessentially American. And I have to say that I really, really enjoyed this version. The cilantro gave it a sharpness, the jalapeno provided just the right amount of heat, and the dressing was perfectly tangy. I used a few of handfuls of cole slaw mix instead of fresh carrot and cabbage, just for convenience's sake. This is a wonderful alternative to a typical run-of-the-mill cole slaw.

Asian Cabbage Slaw
Source: adapted from Everyday Food, May 2009

2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 teaspoons sugar
Salt
3 handfuls cole slaw mix
1/2 cup fresh cilantro leaves
4 scallions, cut into matchsticks
1/2 fresh jalapeno, minced

1. In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk.

2. To dressing, add cole slaw mix, cilantro, scallions, and jalapeno, and toss to combine.