Green onion slaw from Smitten Kitchen by Deb Perelman

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Accompaniments: Tequila lime chicken

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Notes about this recipe

  • imaluckyducky on June 17, 2020

    4.5 stars. I thought this slaw was well balanced with cutting back the olive oil to only 1/4 cup - definitely not too tart even with this move. I wonder how tiny her serrano chiles were when she made this because holy smokes adding the two serranos to the sauce made for a very healthy kick in my mouth. Served with flautas, puerto rican rice, mole, and guac, this added a nice crunchy and spicy element to the plate. Will be using leftovers with some fish tacos and chopped up mango.

  • Rutabaga on May 03, 2018

    I didn't find this slaw to be too tart. In fact I quite liked it, probably because I prefer vinegar-based dressings on my slaw (and I like onions). It was still nice and crunchy the next day, too.

  • melpy on May 27, 2015

    Too spicy. Didn't really care for the tart flavor, added a pinch of sugar to take out some of the bite. Might be good on a pulled pork sandwich.

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