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Monday, June 7, 2010

Jalapeno Coleslaw

3 C Shredded cabbage
1-1/2 C Shredded carrot (about 2 carrots)
3/4 C finely sliced sweet onions (not quite 1/2 an onion)
1/4 C finely chopped cilantro, leaves and stems are fine
2-1/2 T finely chopped sweet pickle (or relish)
1 t pickle juice
2 T finely chopped jalapenos, canned or jarred, and some of the juice (at least a tablespoon)
1-1/2 T lime juice
1-1/2 T red wine vinegar
1 t sugar
1 t salt
Pepper to taste

Combine all in a glass or non-reactive bowl, and refrigerate for at least an hour before using. This is great just the way it is, or mix in a few tablespoons of lime cilantro cream for something a bit more creamy.

Better yet, build some soft tacos (fish, or BBQ pork are great choices for these flavors!), and layer on the coleslaw, and the cream.

Enjoy...

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