Sunday, March 20, 2011

Southwest Slaw

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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!
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Southwest Slaw
Modified from Patio Daddio
Printable Version


Ingredients
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


Directions
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.
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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. 
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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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