Mexican coleslaw from The San Francisco Chronicle Cookbook, Volume II: 375 All-New Recipes from America's Most Innovative Food Section by Michael Bauer and Fran Irwin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on February 18, 2025

    Really delicious. The recipe doesn't specify, but it probably calls for green cabbage. I only had red cabbage, so that's what I used and it was delicious. The dressing is terrific. I increased the cumin to 1/2 teaspoon and used 1 jalapeño. Will make again with green cabbage, a combo of red and green, or even Savoy cabbage.

  • Miquette on May 30, 2013

    Oh, this was really good! I used 3 Thai chiles for a half recipe in place of the jalapeño. Next time I would add more. Served it with the St. Louis ribs with maple BBQ sauce.

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