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.
Very good. It is brighter and prettier if you toss it with the dressing about an hour before serving. However, the flavors blend nicely if you let it sit longer.
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.
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