Mexican Lime Cumin Slaw

4 c. finely shredded green cabbage
1-1/2 c. peeled grated carrots
1 red bell pepper, seeded and diced
1/2 to 3/4 c. chopped scallions
1 jalapeno pepper, seeded and minced

Dressing:

2 T. vegetable oil
2 t. freshly grated lime peel
3 T. fresh lime juice
2 T. white balsamic or cider vinegar
1 T. sugar
1 t. ground cumin
1 t. salt
Pinch of cayenne

Place all of the slaw vegetables in a serving bowl. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing on the vegetables and toss thoroughly. Taste and add more salt and/or vinegar to taste.

Serve immediately, or refrigerate until serving.

Serves 6-8.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 161.