Spicy Mexican Coleslaw

(based on a recipe at low-cholesterol.food.com)

3 c shredded cabbage (about 8 oz)

1 carrot

1 tomato, seeded and diced (about 4 oz)

1 minced seeded jalapeno

1/4 c chopped cilantro

2 T lime juice (bottled is fine)

2 T orange juice

1 clove garlic, minced

1 T sugar

1/4 t ground cumin

Combine the cabbage, carrot, tomato, jalapeno, and cilantro and mix well. In a small bowl or jar, combine the lime juice, orange juice, garlic, sugar, and cumin and mix well. Toss the dressing with the vegetables. Refrigerate until ready to serve. If possible, let it sit for at least a couple of hours so the flavors can blend.