This is a light and refreshing slaw with many Mexican Food flavors. Some of the ingredients are harder to find like fresh epazote. You should purchase fresh epazote from your closest Mexican grocery and keep some in your freezer because epazote freezes well. It also is a very strong flavor so you always use very little but it’s that flavor in Mexican Food that’s gives the food a closer to authentic taste. The recipe has lots of different kinds of pepper in the recipe but the slaw isn’t fiery hot it’s just on the spicy side. DO NOT USE GROCERY STORE pickled peppers….because they have an awful taste to them and your slaw won’t come out tasting  good. You can almost always find pickled jalapeños at farmers markets and Mexican grocery stores.

Ingredients for 6 small servings

1/2 head of cabbage – sliced very thin on a mandolin

2 carrots – thinly shredded

1/2 small sweet onion – very thinly sliced

1/4 cup pickled jalapeños (preferably my recipe or house made by someone) chopped small

1 pickled serrano (preferably mine or a house made one) chopped fine

1 garlic clove ground to paste

1/4 cup sugar

1 Tablespoon kosher salt

1/4 teaspoon ground cumin

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/3 cup apple cider vinegar

2 Tablespoons canola oil

2 Tablespoons lime juice  (fresh squeezed)

2 Tablespoons cilantro

1/4 cup scallions (chopped)

1/4 teaspoon fresh epazote

Directions

In a large bowl combine cabbage, onions, carrots, salt and sugar and mix well.

Let sit about 1/2 hour.

Add all the remaining ingredients and mix well.

Chill and serve.

It you enjoy Mexican Style Food you should enjoy this slaw.