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
-
Combine first 4 ingredients in a large bowl, stirring with a whisk.
-
Gradually add olive oil, stirring constantly with a whisk.
-
Add onion, cilantro, and coleslaw.
-
Chop jalapeño (remove seeds). (I chop them one at a time to determine spiciness)
-
Add the jalapeños to onion mixture, and toss well to coat.
-
Cover and chill at least 1 hour.
Author’s note: This recipe is originally from Cooking Light magazine.
