Mexican Slaw Dip

• Vegan
• Gluten free

• Produce

  • 2 bunches Cilantro
  • 1 tsp Garlic powder
  • 1 head Green cabbage
  • 2 Green onion
  • 2 4 oz. cans Jalapenos
  • 1 Red onion, small
  • 4 Tomatoes, ripe
  • 1 White onion, small

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 3 tbsp Rice vinegar

• Nuts & Seeds

  • 2 tsp Cumin

Found on reluctantentertainer.com

Description

Ingredients

• 1 head green cabbage, shredded
• 4 ripe tomatoes (I used grape), coarsely chopped
• 2 green onion, finely chopped
• 1 small white onion, coarsely chopped
• 1 small red onion, coarsely chopped
• 2 bunches cilantro, coarsely chopped
• 2 4 oz. cans jalapenos, chopped, do not drain
• 1/4 cup olive oil
• 3 Tbsp. rice vinegar
• Kosher salt
• Fresh ground black pepper
• 1 tsp. garlic powder
• 2 tsp. cumin

Directions

• Chop and toss all vegetables; mix together in a large bowl. Add the canned jalapenos, oil, rice vinegar, and seasoning; toss again. Salt and pepper to taste. Let stand 30 minutes and enjoy with tortilla chips, on top of an entree, or as a side salad.