Newton Citizen

Cilantro lime slaw can be served with tortilla chips.

Last week I shared with you a buffalo chicken dip, prepared for a football kickoff party we had here at the Citizen. Another dish we enjoyed at the office party was cilantro lime slaw, this week's featured recipe, courtesy of Rockdale Citizen receptionist Lori McClane.

The first time Lori tried the slaw was at a restaurant, where it was served as an appetizer, along with a bowl of salsa and chips. She loved the slaw so much she went home and experimented with ingredients until she figured out the recipe.

Sometimes when eating at a tailgate party, or any party as far as that goes, we tend to overload the taste buds with cheeses and tomato-based salsas -- food that requires us to walk 10 miles around the track just to work off all the calories.

This dish is a nice surprise -- fresh, crunchy and served cold.

For the sensitive palate, such as mine, use banana peppers instead of jalapenos.

If you are not in the mood to eat the slaw with tortilla chips, Lori recommends serving the slaw as a side dish.

Cilantro lime slaw

One bag of angel hair cabbage

One small red onion, thinly sliced

One bunch of cilantro, chopped

1 to 2 tablespoons of diced jalapenos and juice from the jalapenos

juice of three limes squeezed

1/4 cup of oil

salt to taste

Mix cabbage, red onion, cilantro and jalapenos together in a gallon-size Ziploc bag or large bowl.

Combine oil and lime juice and add to slaw. Stir well.

Add more lime juice and salt, if needed.

Serve with tortilla chips.

Tips: If you don’t want to use oil, use two to three times more lime juice. Also, other vegetables that can be added to the slaw include radishes, green onions, bell peppers and shredded carrots.