Servings: 4 to 6
Cilantro, lime, and chili powder give this crisp salad a Mexican flavor. Toss in some Cotija, a crumbly cow’s milk cheese, and you’ve got the ultimate taco topping.
Make Ahead Tips
The salad can be made up to 1 day ahead and refrigerated, covered.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Yummy, fresh, light, and spicy. Nothing bland about this dish at all. I used chipotle chile powder, and it was great. I will definitely make this dish again ... accompanied by grilled meat, corn on the cob, corn tortillas .... five stars!
I've made this several times now, and it's quite good. Didn't have any pepitas, so I used sunflower seeds, just fine. I like this because it can be made in advance -- actually improves -- and doesn't get watery, like a typical cole slaw. A nice change. (Five stars.)
I've made this twice, following the directions exactly. It looks so good on paper, but both times I've been surprised with the lack of flavor. I just can't pinpoint what it needs to give it that pop.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?