Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mexican Coleslaw
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- #65392
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 cups very thinly sliced green cabbage
1 1/2 cup peeled and grated carrots
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
directions
Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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