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My review
Tangy Southwest Coleslaw
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ZACHBENMOM
"I adapted this recipe while on the South Beach Diet. It is a wonderful complement to grilled meat and burgers and a welcome change from the Asian flavored or the mayo-based slaws. The recipe is easily doubled."
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Ingredients
45 m servings 57Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- In a large bowl, whisk together the lime juice, cumin, cayenne pepper, sweetener, salt, and pepper until well combined and sweetener is completely dissolved. Add green and red cabbages, green onions, and carrots, and toss to coat. Refrigerate for 30 minutes before serving to allow flavors to develop. Serve chilled.
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Reviews
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5/9/2005
WOW! The dressing for this coleslaw was VERY tart! I tried adding more Splenda. :(
11/15/2009
This recipe had the basis of what I was yearning for in coleslaw. I made one adjustment by adding 1T. of grapeseed oil to the dressing. Yummy as a side dish with grilled chicken.
5/29/2014
I like the tartness that the lime juice brings to this coleslaw, found the cumin a little overwhelming, so I will cut that back a bit in the future. That little kick from the cayenne is just p...
1/23/2013
I wanted to make the asian coleslaw with ramen noodles, but after cutting up my cabbage and green onions, I realized I was out of ramen noodles! So I decided to make this recipe instead. I didn'...
1/3/2015
extremely tangy, i guess this isn't the style i like. Coleslaw should be creamy… this was way too limey.