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Mexican Coleslaw
JeffinBR says:

I made a few tweaks but stuck with the basic recipe. First, I eliminated the mayo altogether. Next, I increased the sugar to 1/4 cup, the olive oil to 1/4 cup, and the vinegar to 1/4 cup. I also added 1/2 teaspoon of chili powder and 1/2 teaspoon of black pepper for just a little extra kick and whirled it up in a food processor. Make a day ahead if possible to let the oil dressing permeate the cabbage. Tasty!

Nov. 30, 2012, 11:37 AM - Inappropriate review?
Mexican Coleslaw
Nancy NH says:

Very easy - and a different kind of taste. I prepared it with pineapple juice and no cumin. Have used it on other types of slaw, too.

Nov. 07, 2010, 12:15 PM - Inappropriate review?

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