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Wednesday, May 4, 2011

Southwest Slaw

I made this rendition of coleslaw to go along with fish tacos (I will post the recipe for them soon) and both Casey and I loved it. We love spicy things, and this slaw had just the right amount of kick. Not your typical, goopy, mayo-y slaw. I pretty much can't stand mayo so this works really well for me. This would be great as a side or on burgers, tacos, anything really! Adapted from patiodaddio on Tasty Kitchen.



Ingredients:
Slaw
¼ heads green cabbage, sliced thin
⅛ heads red cabbage, sliced thin (alternatively, you can do what I did and buy a bag of premade coleslaw mix)
¼ medium red onion, sliced very thin
¼ cup cilantro, chopped (reserve some for garnish, if desired)

Dressing
3 tablespoons mayonnaise
2 whole limes, juiced
1 whole chipotle chile, in adobo sauce (from a can)
1 tablespoon adobo sauce (from the can)
1 teaspoon garlic salt

Directions:
Combine the red and green cabbage, onion, and cilantro in a large bowl.

Blend all of the dressing ingredients together using a stick blender or a food processor until fully combined.

Add the dressing to the cabbage mixture, a little at a time, tossing to coat. Continue adding more dressing until the cabbage mixture is evenly coated.

Cover and refrigerate for 30 minutes prior to serving. Garnish with reserved cilantro.

Makes roughly 4 cups.

 

Labels: , ,

3 Comments:

Anonymous April said...

Mmm that looks really good! I bet the kick from the adobo is what makes it more enjoyable to men who may otherwise see this as just rabbit food.

May 4, 2011 at 11:25 AM  
Blogger anniebakes said...

OMG, I want this so bad right now!! thanks for sharing, anne

May 4, 2011 at 11:58 AM  
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January 1, 2015 at 11:26 PM  

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C + C Marriage Factory: Southwest Slaw

Southwest Slaw

I made this rendition of coleslaw to go along with fish tacos (I will post the recipe for them soon) and both Casey and I loved it. We love spicy things, and this slaw had just the right amount of kick. Not your typical, goopy, mayo-y slaw. I pretty much can't stand mayo so this works really well for me. This would be great as a side or on burgers, tacos, anything really! Adapted from patiodaddio on Tasty Kitchen.



Ingredients:
Slaw
¼ heads green cabbage, sliced thin
⅛ heads red cabbage, sliced thin (alternatively, you can do what I did and buy a bag of premade coleslaw mix)
¼ medium red onion, sliced very thin
¼ cup cilantro, chopped (reserve some for garnish, if desired)

Dressing
3 tablespoons mayonnaise
2 whole limes, juiced
1 whole chipotle chile, in adobo sauce (from a can)
1 tablespoon adobo sauce (from the can)
1 teaspoon garlic salt

Directions:
Combine the red and green cabbage, onion, and cilantro in a large bowl.

Blend all of the dressing ingredients together using a stick blender or a food processor until fully combined.

Add the dressing to the cabbage mixture, a little at a time, tossing to coat. Continue adding more dressing until the cabbage mixture is evenly coated.

Cover and refrigerate for 30 minutes prior to serving. Garnish with reserved cilantro.

Makes roughly 4 cups.

 

Labels: , ,