"A Southwestern twist on traditional coleslaw." — laneyscott
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1 (16 ounce) bag
coarsely chopped cilantro
freshly ground black pepper to taste
sliced almonds, or to taste
This was a great recipe as a side for fish tacos. Since my 9 yr old was going to be eating this, I cut down the cayenne to a sprinkling and I didn't have the almonds on hand. I followed everything else as is and I wouldn't change a thing when making this again. We really liked the tanginess of the slaw and is a lot healthier without the mayo.
A Tbsp of cayenne for 4 servings...really?? We’re about middle of the road on “heat/spiciness,” I cut the cayenne substantially, and it still had plenty of heat. Other than cutting back the cayenne, I followed the directions to the letter, and the dressing emulsified into a paste. I tried thinning it out with more lime juice, then it ended up too tart, so I added some sugar, and then even added a little water to get it to the right dressing consistency. Too much tweaking here. Yes, it does have a Southwestern flavor, but the cumin ends up dominating (I'd cut that in half), and as mentioned earlier, you better like your food REALLY spicy for this recipe. Finally, it just doesn’t have a whole lot of eye appeal. Sorry, just didn’t work for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Cilantro Lime Coleslaw
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 184
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