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This was a great accompaniment to the quesadillas I served it with. I did make a change due to the quality of the limes that I bought to make this recipe - they were very dry so I used the juice of a lemon to bring up the quantity of juice I needed. I also used a vadalia onion instead of the maui. We all enjoyed this recipe and it will be on rotation with my Mexican dishes. Thanks for posting a new favourite.
Excellent as is!!! Thanks for posting :O)
My BFF made this at a party she hosted tonight and it was very tasty. Next time I might add just a smidge more lime -- because I love it. I have heard this is fabulous on a soft shell with grilled tilapia pieces as a fish taco.
This was perfect served with tamales and avocado slices. I made a few changes so I could use what I had on hand. I used grape seed oil instead of olive oil and pickled jalapenos instead of fresh. I also used slaw that had shredded carrots in it. Gave it a nice color. I omitted the onion.
This coleslaw is tangy with a bite and incredibly delicious. I make Baracoa tacos, pile this on instead of lettuce, and top with sliced radishes and Queso Fresco crumbles. So good!
This is simple, but very good. Nice when you want something light to accompany heavier or more complex dishes. Also works great inside a burrito or wrap when you want a little crunch. The dressing works equally well with cabbage or broccoli slaw.
The only kind of coleslaw my hubby will eat! I've made this for several family reunions/dinners and it got rave reviews. We like super-spicy food, so I usually use a yellow onion instead of a sweet onion. I also usually add a bit of ground cumin to the dressing. We don't mind eating this dish leftover the next day, but one day is our limit. When I make this ahead-of-time for reunions, I just keep the shredded veggies separate from the dressing and toss it all together at our destination, just before meal time.