I made this dish to take to a potluck. I’m not a huge coleslaw person, mainly because I don’t like mass produced salads, especially containing mayo, which coleslaw usually is. There has only been one coleslaw to capture my heart, and its also a spicy vinegar based coleslaw. (For anyone reading this in the Memphis area, I’ve found it available at Easy Way.)
This recipe calls for 6 cups of shredded cabbage. I’m not sure how much I ended up with, but after I shredded one cabbage head the largest serving bowl I had was full. I sorta tweaked this recipe by combining the main recipe with the mexican style. Opting out of the bell pepper and adding in the cilantro, carrots, and lime juice as well as everything else in the original recipe (except parsley).
I would have liked there to be more dressing, but it was a fresh, easy salad and side dish to provide. Perfect for taking to a potluck or party.