This was delightfully different an is now in my "best of" cookbook. I loved that it had NO oil! There isn't much dressing at all. I placed everything into a lidded container and actually shook it to coat the cabbage. The first day the slaw was almost too (spicy) hot to enjoy, but it mellowed and we enjoyed it more day two. The cabbage was still crisp, fresh, and not a wilted mess. Served with pork bbq sliders and fish tacos. Thank you for sharing the recipe!
This is an excellent recipe. It so fresh tasting and packed with flavor. After reading Susie D's review, I made the slaw the day before serving. The flavors went together very nicely. This was served with Fiesta Chicken with Jalapeno Cilantro Cream (#161360) they were perfect together.