Used mjulti-color slaw blend. Added maybe one tablespoon of minced jalapeno (to use it up), otherwise followed recipe. Served with CL's chimichurri tacos (from the same "Taco! Taco!" article). Nice change
This was easy to make and very tasty with my veggie-style rueben. I did not have mint or green onions on hand, but that would definitely have bumped up the flavor. Also, love the absence of mayonaise. (I really love mayonaise, but not on potato salad or cole slaw).
This was good but not outstanding. I'm always on the hunt for a great coleslaw recipe because I don't like mayo-based coleslaw or those that are sweet. We followed the recipe exactly & we did not find it too oily, but next time we'll try to kick the flavor up a notch. We used a mandolin as someone recommended, so the texture was finer, which we liked. Definitely worth making again but with a little tinkering because we like big flavors. Maybe if it had sat longer, though, it would've had a lot more flavor? It was made shortly before dinner. We had it as a side dish. It would be great in fish tacos as mentioned & then it probably wouldn't need anything more as long as the fish was seasoned.
I have to say I thought this would be too simple in flavor but it was quite delicious. I used really good olive oil and I think that was a good choice. I really liked it and will definately make it again. Mandolines are such time savers too!
Some tips for this recipe: 1. Use a mandoline to slice the cabbage and radish super-thin. 2. I added one chopped mango, which made this slaw a bit sweeter and worked very well with the mint. Tasted great on its own, also used as a filling with the flank steak tacos.
i CAN NOT stop eating this!!! It's sooo good. I've made it with bagged coleslaw mix and with red cabbage or a combo of the two, and slivered the radishes. I used a bit less oil and more lime juice because i like the acidity. Took this to a picnic and it went fast, and everyone asked for the recipe. Highly recommended.
Wow! I was skeptical about the mint, but one taste and I'm hooked. I never would have thought to put these flavors together, but they're delightful, as is the lovely pink and green finished dish (we slivered our radishes instead of making rounds). We thought there was too much sauce, so we used the entire bag of cabbage shreds instead of just 4 cups. One other minor change we'll make in the future is to use equal parts of olive oil and lemon juice instead of more oil. We thought that the the oil dominated, and we'd prefer a more lemony taste.