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Mexican Coleslaw With Spicy Lime Vinaigrette

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“A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.”
READY IN:
15mins
SERVES:
4
YIELD:
1 1/2 c
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
  2. Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
  3. Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
  4. 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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