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Cilantro Lime Coleslaw
April 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.

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