Ingredients
- 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)
Instructions
- 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.