A Southwestern twist on traditional coleslaw.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine coleslaw mix and cilantro in a serving bowl.

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  • Whisk olive oil, lime juice, cumin, cayenne pepper, garlic powder, salt, and black pepper together in a separate bowl until the oil emulsifies; pour over the coleslaw mixture.

  • Cover the bowl with plastic wrap and refrigerate 1 to 2 hours. Garnish with sliced almonds to serve.

Nutrition Facts

270.7 calories; protein 3.9g 8% DV; carbohydrates 20.1g 7% DV; fat 20.4g 31% DV; cholesterol 9.1mg 3% DV; sodium 616.7mg 25% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/13/2020
Added grated carrot and used a combination of red and green cabbage. Used lots more cilantro. Loved the lime flavour Read More

Most helpful critical review

Rating: 2 stars
07/12/2014
We like hot and spicy but I agree with the other reviewers it is way too hot with a tablespoon of cayenne and two tablespoons of cumin. I like the concept so we plan to make it again but start with a small fraction of the spices and work up from there. Read More
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/21/2019
Fantastic topping for tacos Read More
Rating: 5 stars
04/08/2013
This was a great recipe as a side for fish tacos. Since my 9 yr old was going to be eating this I cut down the cayenne to a sprinkling and I didn't have the almonds on hand. I followed everything else as is and I wouldn't change a thing when making this again. We really liked the tanginess of the slaw and is a lot healthier without the mayo. Read More
Rating: 2 stars
04/07/2013
A Tbsp of cayenne for 4 servings...really?? We re about middle of the road on heat/spiciness I cut the cayenne substantially and it still had plenty of heat. Other than cutting back the cayenne I followed the directions to the letter and the dressing emulsified into a paste. I tried thinning it out with more lime juice then it ended up too tart so I added some sugar and then even added a little water to get it to the right dressing consistency. Too much tweaking here. Yes it does have a Southwestern flavor but the cumin ends up dominating (I'd cut that in half) and as mentioned earlier you better like your food REALLY spicy for this recipe. Finally it just doesn t have a whole lot of eye appeal. Sorry just didn t work for us. Read More
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Rating: 4 stars
08/09/2020
Used poblano and serrano peppers for heat instead of cayenne pepper. Added a red bell pepper for color. Used 3 limes and that was probably too much. Pepitas instead of almonds. Will make this again! Read More
Rating: 2 stars
07/12/2014
We like hot and spicy but I agree with the other reviewers it is way too hot with a tablespoon of cayenne and two tablespoons of cumin. I like the concept so we plan to make it again but start with a small fraction of the spices and work up from there. Read More
Rating: 4 stars
01/10/2017
I added a little mayo it was a little too gritty without it next time I will have more limes on hand and think double that so I don't have to add the fat next time the flavor was good Read More
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Rating: 4 stars
05/13/2020
Added grated carrot and used a combination of red and green cabbage. Used lots more cilantro. Loved the lime flavour Read More