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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Nice way to use jalapeno from the garden. The peppers are sort of a pain to seed without cutting them lengthwise, so I'll probably do that next time. I used 5 peppers and seeded all of them. I let them sit in the lime mixture while prepping the rest of the ingredients. It came out to a nice level of spiciness.
Paired this with slow-cooker pulled pork from All You & made sandwiches. It was excellent. After reading the other reviews, used only 1 jalapeno, seeded, because it needed to be kid friendly. May try 2 jalapenos, seeded, next time.
I made this for a BBQ for friends and again on a camping trip where we did community meals for about 20 people. Everyone loved and asked for the recipe. I reduce the number of jalapeños when I know kids will be there too.
This had pretty good flavor but was too hot to eat!! I only used two jalapenos instead of the four the recipe called for and it had so much heat we ended up throwing it out! Won't be making this one again!
I hate mayonaise based cole slaw recipes, so I was happy to find this Mexican influenced version. I made it and served it on fish tacos. Yum! I found it a little on the spicy side, so if you don't like it hot, reduce the amount of jalepenos or be sure to seed them all. The spice was fine for my Texas-born husband, though. I also added radish slices.
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