Comments on: tequila lime chicken + green onion slaw

By: Laura

Laura — Mon, 16 Jan 2012 01:45:58 +0000

Made the slaw + chicken tonight; agreed that the dressing needed a kick: added quite a bit of lime juice. Also felt it needed a nuttiness to balance it out, so I went for tahini but could’ve alternatively enjoyed toasted almonds. Great site, I love trying your recipes.

By: Tyrese

Tyrese — Sun, 06 Nov 2011 21:53:09 +0000

I’m in love with your blog…so much so I typically use a recipe from it once a week. Today I made this slaw with the brisket (which is still cooking) and i agree with some of the other folks about it needing something sweet to balance it out, so I added a tablespoon of sugar and it was perfect. I am also not so good with spice and since the brisket has chilis, I decided to omit the serreano chilis and red onions. I’m excited for dinner tonight!

By: Kimber

Kimber — Mon, 03 Oct 2011 23:18:44 +0000

Ha ha ha! As usual, I did not read the recipe carefully enough! I put the red onion in the blender too to make the dressing for the slaw. No wonder it was so strong! Jeepers!

By: Kimber

Kimber — Mon, 03 Oct 2011 23:16:29 +0000

We had the green onion slaw with the southwestern brisket as suggested. Although the flavours were quite a good combination, I cannot begin to describe how much our eyes watered from the green onion dressing! It was quite funny actually, I had mascara leaking down my face! However, my family ate several soft tortillas each, filled with the pulled beef and the slaw.

By: Amy

Amy — Sun, 24 Jul 2011 16:11:06 +0000

So happy to find this recipe—I had a head of cabbage in the fridge, vast quantities of green onions and hot peppers and cilantro in the garden, and all the other ingredients in the pantry. It was delish. On a whim, I added 1 cup of defrosted, shredded, raw frozen zucchini that I am trying to get rid of (from last year’s garden overabundance) and upped the other ingredients to compensate. The zucchini disappeared right into the dressing (which is all I want from my extra zucchini, to make it disappear!). Yum yum yum.

By: Diana

Diana — Fri, 10 Jun 2011 01:14:43 +0000

Finally I’m leaving a comment. I make this recipe regularly for tacos. I add grated carrot and jicama, and truly, it makes the meal.

My boyfriend and I have joked about including this in our fantasy pub menu (that we plot often to open) …it’s SO good!

By: BR

BR — Fri, 20 May 2011 12:50:50 +0000

Made the chicken last night with boneles, skinless cb and I thought it was good, I only had about 3 hours to marinate but it turned out tasty. I boiled the leftover marinade for basting. Will definitely make it again.

By: Hillary

Hillary — Mon, 16 May 2011 07:38:16 +0000

I lovelovelove this green onion slaw! Uses kitchen staples, heats up your mouth not your kitchen, and I’ve even made it with delicate fish tacos and it’s always delish. Thanks Deb!

By: Betsy

Betsy — Fri, 15 Apr 2011 22:46:12 +0000

The grill is heating up for the chicken, and the slaw just has to be assembled, but I wanted to comment before I forgot – I drastically reduced the amount of peppers in the dressing, and added a bit (maybe 1-1.5 tsp?) of honey, and I LOVE it. Excited for dinner tonight :)

By: Celeste

Celeste — Sat, 19 Mar 2011 17:50:19 +0000

I am with you – yesterday at Costco, I almost got the frozen bag of chicken breasts, but I stopped myself. I am a thigh girl. But I made your barbecued brisket last night, and I’m going to make the coleslaw because I am trying for a San Patricio’s Day vibe. Thanks!