This recipe is quite flexible and forgiving. Using cilantro and lime is such a refreshing change from normal American cole slaw and lends itself to a lot of tweaking to adapt to various type of flavors.
I've made this twice with some tweaks to accommodate ingredients I prefer and those on hand. Both batches were made with apple cider vinegar instead of rice vinegar, reduced fat mayo, turbinado (Sugar in the Raw) and sriracha instead of sweet chili sauce. The first batch was very good except I did not care for the lime zest, I felt it was overpowering and detracted from the slaw. The second time, I omitted the lime zest and used the juice of one whole lime (probably 1 Tbsp) and added more sriracha (2 tsp), which I liked better but felt it was a bit too hot because of the extra sriracha. However, I did miss the lime zest flavor a bit. Next time I will add a bit of finely chopped lime zest (maybe half of the zest) and 1 tsp sriracha, which should be just right.
I used this slaw with smoked brisket and smoked chicken to balance the sweet, smokiness with some acidity and herbiness (is that a word?). Works great!
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This recipe is quite flexible and forgiving. Using cilantro and lime is such a refreshing...