This recipe is one of my “go-to” recipes for cookouts, clam bakes, picnics, etc… In planning my menu for the upcoming holiday weekend – I did a quick search on ERTH to get the ingredients… and to my surprise it wasn’t on there. How had I not shared this one already??

Every time I make this dish, I get asked for the recipe – so I’m not exaggerating when I say it’s really good. It’s a perfect alternative to the typical mayo-heavy coleslaw… (Well, at least if your Southern, ’cause that’s how we make it). The lime and cilantro flavor give it a nice fresh/crisp taste… and the jalapenos give it a little kick.

 

If you’re like Angela and are not a big fan of spicy food – then omit the jalapeno or just reduce the amount. I always cut each jalapeno first and taste a bite to see how spicy it is before deciding exactly how many I’m going to add to the dish.

 Ingredients

    • 1/3 cup fresh lime juice
    • 1 teaspoon sugar
    • dash or two of salt
    • dash of ground black pepper
    • 3 tablespoons olive oil
    • 1/2 cup chopped red onion
    • 1/2 cup chopped fresh cilantro
    • 1 (16 oz) package cabbage-and-carrot coleslaw
    • 4 jalapeño peppers, chopped

Instructions

  1. Combine first 4 ingredients in a large bowl, stirring with a whisk.

  2. Gradually add olive oil, stirring constantly with a whisk.


  3. Add onion, cilantro, and coleslaw.


  4. Chop jalapeño (remove seeds). (I chop them one at a time to determine spiciness)


  5. Add the jalapeños to onion mixture, and toss well to coat.


  6. Cover and chill at least 1 hour.

Author’s note: This recipe is originally from Cooking Light magazine.

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