|Jalapeño Lime Slaw|
It is pretty perfect—crunchy and tangy and just spicy enough. Throw it on your pulled pork, serve it alongside burgers and hot dogs, or bring it to your next potluck!
Three Years Ago: Chilled Mango & Cucumber Soup
Four Years Ago: Greek Salad
slightly adapted from Cooking Light July 2011
-1/3 cup fresh lime juice
-1 tsp sugar
-3/4 tsp kosher salt
-1/4 tsp freshly ground black pepper
-3 tbsp olive oil
-1/2 cup thinly vertically sliced red onion
-1/2 cup coarsely chopped fresh cilantro
-1 (16 oz) package cabbage and carrot coleslaw
-2 jalapeño peppers, halved crosswise
1. Combine the lime juice, sugar, salt, and pepper, in a large bowl, stirring to combine. Whisk in the olive oil, stirring constantly. Add the onion, cilantro, and coleslaw.
2. Cut out the seeds from the jalapeños. Thinly slice the jalapeños half crosswise to create thin circles. Add them to the slaw mixture, tossing to coat. Cover and chill for at least one hour before serving.