Recipe: Vegetable Slaw with Jalapeno-Lime Dressing
My husband made this over the weekend and it was really delicious! We had it with fish tacos, though it was great on its own as a side as well. We made a couple adjustments to the recipe:
- we did not use jicama or red and yellow peppers since we didn’t have any [update 9/4/09: we used jicama in our last batch and it was even better! Get some if you can!]
- we used napa cabbage instead of green and upped the amounts since we had a lot – just shows you how flexible the recipe is
- we only used one jalapeno since I’m a wimp
- we used the vegetable oil option. It was a little oily the first time. We now half the amount of oil.
|Vegetable Slaw with Jalapeno-Lime Dressing Recipe
Source: Rebar: Modern Food Cookbook
Combine the ingredients up to coriander in a bowl or food processor. Whisk or blend while slowly drizzling in the oil. If using buttermilk and mayonnaise, simply whisk together all of the ingredients to blend well. Adjust seasonings and set aside.
Core the cabbages and finely shred them. If using jicama, peel it, cut it in half and slice into thin, even rounds. Julienne slides into long, thin matchsticks, Peel carrots and slice thin, diagonal coins. Julienne each coin into long matchsticks. Seed peppers and slice into fine strips. Slice thin slivers of onion. Roughly chop the stemmed cilantro.
Toss all of the vegetables in a large bowl and mix in the dressing. Let the slaw sit at least 30 minutes, then toss again before serving.