Spicy and creamy slaw from Bon Appétit Magazine, September 2020 (page 78)

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Notes about this recipe

  • hbakke on October 11, 2020

    A great, easy slaw. I used a yellow onion I had on hand instead of the red onion, and also sliced the cabbage thinly rather than tearing into pieces. It had a nice spiciness from the jalapeno and grated garlic. This does make a lot of dressing, probably enough for double the amount of cabbage. I would make this again.

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