1-2 serrano chiles (we used 2 and it was pretty spicy so use your judgment here)
2 tbsp mayonnaise
1/2 cup pure olive oil
1 bag coleslaw mix
1 large shallot, halved and thinly sliced
1/4 cup chopped cilantro leaves
lime juice (to taste)
Blend green onions, vinegar, chiles, mayonnaise, s&p and olive oil in a blender or mini food-prep until emulsified. Place cabbage, red onions and cilantro in a large mixing bowl, add the dressing and stir until combined. Season with s&p and lime juice (we used about 1 tbsp lime juice) to taste.
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