Very good I used white and red one. it came out great would make again.

I agree with the other ratings. This is a nice, healthy recipe, but it definitely has flavor components missing. First, it needed more salt. It is important to the flavor and texture of the slaw. Replaced the lemon juice with lime juice for a more authetic flavor. (Or try a combo or lemon, lime and orange juices. Add a seeded and deveined jalepeno or two for more "zip". Tthe missing key flavor was onion. Add some finely chopped red or green onion. (1/3-1/2 cup depending on how big the cabbage head is.) It also needed a tablespoon of oil (olive or vegetable oil) to balance the slaw and give balance to the acids in the mixture. Don't add the tomatoes until just before serving or they will be mushy. Adding more salt, jalepeno and onion, substituting lime for lemon and adding a tablespoon of olive or vegetable oil make the difference. All in all, it is a pretty, healthy slaw. I'd give it three and a half stars, but there is no 3.5, so four it is.

Agree w/ previous review: was missing something. I love a good slaw, especially w/ latin flare. This was OK. Next time I'll add chili spice of some kind. Thanks for the recipe though! Great jumping off platform.

I have been dying to find this recipe - thank you for posting!!! They have an El Salvadorean restaurant in town - and they put it on there pupusas - yummy!!!

Good! Very similar to what we had in Costa Rica

Was very good, a healthier way to eat cabbage than the mayo based coleslaw. Something seemed like it was missing, but it was very good. My husband took the left overs to work for lunch. Thanks for the recipe. I will make this again.