The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 10, 2009
No red pepper in the house, so I subbed green pepper. Also, per other reviews, I altered the oil and vinegar amounts -- 1/4 cup of each. DH says this one is a keeper.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Speedway, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Nov. 1, 2009
I added more cilantro due to personal preference and this tasted very fresh and was very colorful. I will definitely make again! It is a great side for any Mexican dish.
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: West Fork, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 9, 2009
Awesome recipe, thanks! I didn't put in all the cayenne called for in the recipe only because I was serving this with Chipotle Shrimp Tacos & they were plenty spicy. Yumm!!!
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 14, 2009
This was a great way to use my extra cabbage. 3 cups was just less than 1/2 head. I used only HALF of the called for oil (1/4 cup only), and substituted with olive oil (to keep on track with my WeightWatchers plan). Also only used 1/2 of the jalapeno for a nice bite! Thanks for the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 9, 2009
I loved this recipe and have shared it with friends. The flavor lasts for several days.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 7, 2009
Absolutely loved this recipe. I omitted the cilantro because I didn't have any on hand and increased the vinegar to 3 T. I served this with grilled swordfish which was a perfect compliment.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 30, 2009
This is based on a very traditional recipe which I, too, have been using for years. The addition of jalapeno and cayenne can make this too hot for some tastes but either one or both can be reduced or left out. The only change I would make is to increase the vinegar to oil ratio. By the way, this keeps very well, and only improves in the next few days.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 30, 2009
I've been making this slaw for years! My husband and I love very very spicy hot food, so I usually crank up the cayenne and the jalapeno!! My husband is a very finicky eater, but he absolutely loves this slaw. We generally have it as a side dish to other sort of spicy entrees like jamaican jerk chicken, spice rubbed ribs or spice marinated, spice rubbed chicken. For those that don't like it too spicy, just adjust the cayenne and jalapeno. Fantastic!!
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Zan
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Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 6, 2009
some liked it, others didn't...don't know if I'll make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 2, 2009
What a change! This will be my most requested slaw!
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Cooking Level: Intermediate

Home Town: Bellflower, California, USA
Living In: Brevard, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 27, 2009
Great flavor! Nice change from the norm!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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Reviewed: Jun. 25, 2009
This was good just a little greasy!!! I made this the night before and it was a little on the greasy side, but still good. I tried to follow the recipe except I used cumin instead of cayenne pepper because I have not been able to find it in the store for some reason, I didn't have cilantro and I used jarred jalapenos instead of fresh and sliced the carrots instead of shredding. I will make this again, it's a nice change from the usual creamy milky coleslaw!!!! Thank you.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 10, 2009
I liked this, it was good. I made it as is except to leave out the cilantro b/c I didn't want to buy it since I rarely use it. It didn't taste *too* spicy, but maybe it was since my mouth is all tingly-burny now!!! I eyeballed the cayenne and probably came up a bit short. I ate two (ground turkey) tacos tonight, one with this on the side, and one with this as a topping. I preferred this as a side dish, but i think it would make a great topping for a more delicate meat, like shrimp or fish tacos, and some avacado to mellow it out. I'm going to try that with the leftovers. One more thing...probably a little less oil next time. Vinegar was right, though. **ETA: I made a single shrimp taco for lunch with the leftovers (sauteed 5 med. shrimp in butter with cumin and chili powder, piled in taco shell, topped with chopped avocado and a generous helping of this slaw)--DELICIOUS! I prefer this slaw used this way.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 4, 2009
If you love spicy hot food, this is delicious but it's one of those love/hate dishes. If you don't like "fire" in your slaw, you'll hate it. Definitely not a potluck dish because a lot of people won't be able to eat it. I gave it 5 stars because my son raved about it. I think next time I'll use mild green chiles in place of the jalapeno and cumin for the cayenne to try to keep that delicious flavor but lose some of the heat.Excellent recipe as is if you tolerate super spicy foods well and I will make it again with those changes.Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 1, 2009
I used half the oil and doubled the vinegar.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 7, 2009
Delicious - even my 4-year-old loved it! However, I found the cayenne pepper way too strong - I recommend 1/2 as much. I didn't even include the jalepeno pepper. I also left out the carrot and red bell pepper because I didn't have them, and I used a pre-packaged cole slaw ready pack that included a little carrot and red cabbage.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 19, 2009
Flavor overload!This was slaw-a-riffic! The flavors were fresh and the dressing was light and delicous. This is a SPICY slaw. Maybe next time we will use a little less cayanne pepper but overall you will love this festive mix!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 19, 2008
Super easy and delicious way to get more veggies. I'd go with a little less oil and a little more vinegar in dressing. Excellent as garnish for the "Grilled Fish Tacos with Chipotle-Lime Dressing" recipe on this site. This will be in regular rotation at my house!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 22, 2008
I love this recipe! My family enjoys this with tortilla chips more than salsa. To make it a bit easier without all the slicing and dicing, I use packaged cabbage with the carrots, etc. already in it...this saves time on chopping.
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Cooking Level: Intermediate

Home Town: Rainier, Washington, USA
Living In: Chehalis, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 27, 2008
Loved this recipe as did all my guests!! I added lots and lots of fresh cilantro. I also have served it over a bed of greens with grilled chicken on top - great!! I just tripled the dressing for this. Also, I like more vinegar in my dressing.
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