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Warm winter coleslaw recipe kicked up with chili sauce, lime and mint.

Need a little kick to warm your chilled winter bones? How about a warm and slightly spicy coleslaw with crunchy cabbage, chili, lime and ginger? It's a healthy vegan side dish your body will love. And the best part is, it's easy to throw together. You can do it in no time flat. Which is why I always keep a cabbage in the fridge (don't you, Darling?). You never know when hunger pangs will strike, what with all this detoxing and sugar shunning and working out with Jane Fonda's Prime Time DVD -- which I must confess, I love to pieces. Jane is gentle and warm and encouraging (I don't respond well to bullying and drill sergeant meanies, do you?).

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Need a side to go with that yummy grilled chicken?  Once again, before it gets too chilly, I wanted to put up one of my favorite summery bbq side dishes.  Coleslaw.  Ive tried many a coleslaw recipe and this one is definitely a winner.  It is full of flavor and really easy to whip up.  You need to let it sit at least an hour, but you could easily make it the morning of or even the night before your dinner.  Enjoy!



Creamy Coleslaw

Makes a lot, but adjust amounts for your needs

2 1/2 lb. green cabbage, cored and cut into 3" chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 c. mayonnaise
1/3 c. cider vinegar
2 tsp. sugar
1 tsp. salt
1 tsp. pepper

Toss all vegetables in a large bowl with salt and pepper.

Whisk together mayonnaise, vinegar, and sugar, then toss with slaw.  Chill covered, stirring occasionally, for at least 1 hour before serving. (for vegetables to wilt and flavors to blend)

Source: Epicurious