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Tri-Color Slaw With Lime Dressing

403 faves | 3 recommends


I would add the dressing right before serving, it soaks up too much in the salad and doesn't look as appealing.
Sherry Parlan   •  3 Nov   •  Report
my son cannot eat carrots due to food allergies so I left them out and added onion - that worked as well
Jay Mantie   •  1 Jul   •  Report
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1/2 head green cabbage, cored

1/2 head red cabbage, cored

1 pound carrots, peeled and shredded

1 large bunch cilantro, leaves roughly chopped

3 limes, juiced (about 1/3 cup)

2/3 cup neutral oil, such as peanut or safflower

1 to 2 teaspoon sugar

Kosher salt and freshly ground pepper

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