Latin Slaw Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 16, 2007
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.
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Cooking Level: Expert

Home Town: Olean, New York, USA
Living In: Pueblo West, Colorado, USA

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Reviewed: Sep. 29, 2007
Good! Very similar to what we had in Costa Rica
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Houston, Texas, USA

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Reviewed: Mar. 17, 2008
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!!!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jan. 19, 2009
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.
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Photo by missmarinak

Cooking Level: Expert

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Reviewed: Jul. 4, 2009
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.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Oshkosh, Wisconsin, USA

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Reviewed: Nov. 1, 2009
Very good I used white and red one. it came out great would make again.
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Photo by frivera23

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2010
I don't think there's anything missing from this recipe. I love it's simplicity because everytime I make it, I'm using it as a topping for tacos that already have tons of flavor and spice. There's no need to pump it up with extra ingredients if you're serving it with seasoned meat. In my opinion, it's simple fresh citrus flavor is just right to compliment any taco filling. Try it with Dee's Roast Pork For Tacos recipe and you'll understand what I'm talking about.
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Photo by MsBleu

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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