SERVES 6 ENTREE PORTIONS

2 CUPS GREEN CABBAGE, THIN SHRED
2 CUPS RED CABBAGE, THIN SHRED
1/2 MEDIUM RED ONION, THIN JULIENNE
1/2 MEDIUM WHITE ONION, THIN JULIENNE
1 LARGE CARROT, CUT IN FINE MATCHSTIX
1 CUP JICAMA, CUT IN FINE MATCHSTIX
1 MEDIUM RED BELL PEPPER, CUT IN FINE MATCHSTIX
1 MEDIUM GREEN BELL PEPPER, CUT IN FINE MATCHSTIX 
1 MEDIUM YELLOW BELL PEPPER, CUT IN FINE MATCHSTIX   
1 CU PCILANTRO, FINELY CHOPPED
2 TBLS. DRIED MEXICAN OREGANO
1/2 TBLS. OLD BAY SEASONING
1/2 TSP. CHIPOTLE POWDER
1 TSP. CELERY SEED, BLANCHED & DRAINED
1 TBLS. MEXICAN OREGANO
1/4 CUP RED WINE VINEGAR
2 TBLS. BALSAMIC VINEGAR
1/4 CUP OLIVE OIL
1/4 CUP CORN OIL
1 TSP. SEA SALT
1 TSP. FRESH GROUND BLACK PEPPER
 

1. Combine All Of The Cole Slaw Veggies And Mix Well, Reserve.
2. Dissolve All Of The Dry Seasonings In The Vinegar's, Add The OIL'S And Mix Well.
3. Add The Dressing To The Cole Slaw Veggies, Mix Well.
4. Correct Seasoning With Salt & Pepper If Necessary.

CHEFS NOTE;
TO REMOVE THE BITTERNESS, AND ENHANCE THE FLAVOR OF THE CELERY SEEDS, BLANCH BY POURING BOILING WATER OVER THEM AND STEEP FOR SEVERAL MINUTES, DRAIN THE WATER AND DISCARD.