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A colorful version of my favorite spicy slaw, a great accompaniment for barbecued main dishes.

Ingredients:
Dressing:
½ jalapeno chile, seeded and finely chopped
1 clove garlic, minced
2 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon ground cumin
1 tablespoon chopped fresh oregano
4 tablespoons olive oil
¼ teaspoon salt
generous pinch cayenne pepper

Slaw:
2 bell peppers, seeded and cut into thin strips, (use several colors, if possible)
1 Anaheim or other mild chile, cut into very thin strips
1 small red onion, cut in half, then into very fine strips
2 carrots, cut into very think sticks, about as long as the pepper strips
½ head cabbage, finely cut or coarsely shredded

optional garnish:
2 tablespoons chopped cilantro

Combine and shake together all dressing ingredients. Combine the vegetables in a salad bowl and toss with the dressing. Let marinate at least ½ hour before serving. Garnish with chopped cilantro just before serving. Serves 4-6.

For more great garden-inspired recipes, see Renee's books,
Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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