Spicy Coleslaw with Cumin-Lime Dressing

I hope you all had a wonderful and relaxing weekend.  Dan and I certainly had an eventful one spent with great friends.  We hosted our second official barbecue of the season, an annual tradition that immediately follows the Philadelphia International Cycling Championship.  Every year, we get together with a few of our friends, pack up our bikes and head to Lemon Hill where we spread ourselves out on the grass and eat sandwiches, cheese, and drink wine while basking in the sun and watching an always exciting cycling race.  It's one of the best days of the year.

On Saturday we had some major prepping to do and procured an abundance of fruits and vegetables from the market in the morning.  There were so many, in fact, that I had to empty my bags outside, on the patio table, to sort through everything.  

On the menu: Bangkok BBQ Chicken, rustic Panzanella, spicy Coleslaw with Cumin-Lime Dressing, grilled corn, curried potatoes and Summer-Fruit Angel-food Cake with Mascarpone.  Everything was delicious.

I thought I'd share the recipe for the coleslaw with you.  The flavors were clean and zesty and not at all overly spicy.  I'm looking forward to eating it the rest of the week!

Spicy Coleslaw with Cumin-Lime Dressing

adapted from Bon Appétit, June 2000

3 medium carrots, peeled, finely chopped into strips

6 cups shredded red cabbage (from 1 small head)
1 bell pepper of your choice, cut into matchstick-size strips (I used 1/2 of a red and 1/2 of a yellow)
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro

1/3 cup fresh lime juice
1 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil

Zest of one lime 

Prepare carrots, cabbage, pepper, and red onion.  Add to a large bowl with the chopped cilantro. Whisk lime juice, zest, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil.

Toss salad with dressing and season with salt and pepper; serve.