Sunday, March 20, 2011

Southwest Slaw

This is the phenomenal slaw from Patio Daddio that I made for the Grilled Fish Tacos. It adds an excellent crunch atop the fish tacos. It is zesty, smoky, and so good that I ate it for lunch all by itself the next day!
Southwest Slaw
Modified from Patio Daddio
Printable Version

1 package of cole slaw mix (or 1/4 head red cabbage and 1/4 head green cabbage)
1/2 red onion, sliced very thin
1/4 cup cilantro, chopped medium-fine
3 tablespoons mayonnaise
2 whole limes, juiced
1 whole chipotle chile, in Adobo sauce (canned)
1 tablespoon Adobo sauce (from the canned chiles)
1 teaspoon garlic salt

Combine all of the dressing ingredients in a small mixing bowl and blend well with a stick blender. You could also put into a stand mixer.
Set aside. Combine cole slaw mix and red onion in a large mixing bowl. Add the cilantro and dressing to the bowl and mix well. 
Cover and refrigerate for at least 30 minutes. Serve on top of fish tacos or with your food of choice: burgers, sandwiches, etc.

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