MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE
A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.
Provided by princessmommie
Categories Vegetable
Time 15m
Yield 1 1/2 c, 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
- Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
- Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
- This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.
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