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Wednesday, March 17, 2010

Coleslaw with a Spicy Twist!

At this time of the year, it can be hard to create in-season, veggie-loaded dishes. It's always a pleasure to discover some new tantalizing recipe involving winter produce as the season ends and spring begins. Last night, wanting to make something with the cabbage I still had left over from my CSA box, I found a recipe for a red cabbage slaw in From Asparagus to Zucchini that kicks things up a few notches (to quote Emeril!). I modified the recipe a bit, and the slaw turned out wonderfully. Here's my version:

Red Cabbage Slaw
1 head red cabbage
1 pound carrots
1 bunch cilantro
1/3 cup lime juice
1/3 cup apple cider vinegar
2 Tbs. salt
1 Tbs. ancho chili powder
3/4 cup canola mayo (or to taste) ...not included in the original recipe, but added a nice creamy flavor

Quarter and core the red cabbage. Slice cabbage and carrots by hand or in a food processor. Chop cilantro. Toss all ingredients. Let stand one hour; rinse the slaw if so desired. Ours was really salty before the rinse, so we rinsed ours. Serve as a side dish or as a garnish (yummy with fish tacos!).

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