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Jalapeño-Lime Slaw

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Course: Salad
Chill: 1 hour
Servings: 4


  • 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-ounce package cabbage-and-carrot coleslaw
  • 4 jalapeño peppers (halved crosswise)


  • Combine first 4 ingredients in a large bowl, stirring with a whisk.
  • Gradually add olive oil, stirring constantly with a whisk.
  • Add onion, cilantro, and coleslaw.
  • Thinly slice 1 jalapeño half crosswise (keeping seeds), and remove seeds from remaining jalapeño halves.
  • Cut the remaining halves into thin crosswise slices.
  • Add the jalapeños to onion mixture, and toss well to coat.
  • Cover and chill at least 1 hour.
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