Recipe: Southwest Slaw (pics)

Southwest Slaw

I made this slaw to go atop some grilled fish tacos (to be posted later) and
it was a hit with the family. Aside from being good, it really doesn't get
much simpler than this. Despite the name, this would be welcome in almost
any situation where you'd serve coleslaw.



Ingredients
1/4 head Green cabbage
1/8 head Red cabbage
1/4 medium Red onion, sliced very thin (about 1/2 cup)
1/8 cup Cilantro, chopped medium-fine

Dressing
3 Tbsp Mayonnaise
Juice of two limes
1 tsp Garlic salt
1 Chipotle chile, in adobo sauce (canned)
1 Tbsp Adobo sauce (from the canned chiles)

Method
Combine all of the dressing ingredients in a small mixing bowl with tall sides,
or a large tumbler cup/glass.

Blend the ingredients well with a stick blender, then set aside.

Slice the green cabbage thin (just under 1/4") and put it in a large mixing
bowl. You need about three cups.



Slice the red cabbage just like the green and add it to the mixing bowl. You
need about 1 1/2 cups.

Add the sliced onion, cilantro, and the dressing to the bowl.

Stir all of the ingredients well.

Cover and refrigerate for at least 30 minutes.

Serve along side/on top of your food of choice and enjoy!

(Makes about 4 cups)

-----

John

Thanks, all.

Derek said:

When using the stick Blender? How much to use?

Or just use your own good judgment?

Click to expand...

Just until the chipotle is pureed and nicely incorporated.

As for the salt, it really is almost required to get the cabbage to soften, but to each his own.

John