Cilantro Cabbage Slaw

This is a light and spicy version of an old favorite. It will go well with
Fish Tacos, or with Barbecue.

2 Cups                   Fresh Cabbage (purple or green)
½ Cups                  Fresh Cilantro rinsed and chopped
1                            Red Bell Pepper rinsed and diced
2                            Fresh Serrano Peppers rinsed, seeded & diced
1                           Clove of fresh garlic minced
½ Cup                   Freshly squeezed lime juice
2 TBSPNS              Olive Oil
2 Tsp                     Distilled cider vinegar
8-10                      Green Olives pitted & dicedSalt & Pepper to taste
1/3                        Green onion rinsed & sliced into thin pieces
1 Tspn                  Ground Comin (comino)

Stir lime juice, olive oil, vinegar, Cumin, salt and pepper together.  Pour
over all other ingredients and toss.  Place in refrigerator for 1 hour or
until ready to serve.

Bon appetit,

Bryan F. Slaven
The Texas Gourmet