Follow these steps for perfect results
lime juice
fresh
sugar
kosher salt
freshly ground black pepper
olive oil
red onion
thinly vertically sliced
fresh cilantro
coarsely chopped
cabbage-and-carrot coleslaw
package
jalapeno peppers
halved crosswise
In a large bowl, whisk together lime juice, sugar, kosher salt, and black pepper.
Gradually whisk in olive oil until emulsified.
Add red onion, cilantro, and coleslaw mix to the bowl.
Thinly slice one jalapeño half crosswise, keeping the seeds for extra heat.
Remove seeds from the remaining jalapeño halves and slice them thinly crosswise.
Add all the sliced jalapeños to the bowl with the coleslaw mixture.
Toss well to coat all ingredients with the dressing.
Cover the bowl and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Expert advice for the best results
Adjust the amount of jalapeño to control the heat level.
For a creamier slaw, add a tablespoon of mayonnaise or Greek yogurt.
Make ahead of time for even better flavor.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in a bowl or as a side on a plate. Garnish with extra cilantro.
Serve as a side dish with grilled meats or fish.
Use as a topping for tacos or sandwiches.
Serve as a salad on its own.
Pairs well with the spicy and tangy flavors.
Complementary to the Mexican-inspired flavors.
Discover the story behind this recipe
Common side dish in Mexican cuisine.
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