Have you ever loved a dish but never been able to recreate it? That is me and coleslaw. For some reason it never tastes like what I loved growing up. I love coleslaw and have tried numerous dressing recipes but I can never find one that is just the right combination of flavors. I could do a variety of posts on yucky coleslaw recipes! But then, yucky is relative!
This time, I tried something different. I decided that a Latin-Style Slaw would go perfectly with the Latin-Style Pork Tenderloin and Chipotle Butter that we were having for guests. I wanted something that was light...with no mayo. Something that was fresh, tangy and crunchy! This proved to be just right and the perfect accompaniment to the pork. So, I can make a slaw as long as mayo is not involved!
adapted from Dave Lieberman
Yield: 6 servings
1/2 small head green cabbage, trimmed, cored and shredded
1/2 small head red cabbage, trimmed, cored and shredded
1/2 medium jicama, peeled and shredded
1 1/2 - 2 cups frozen white and yellow corn kernels
1 bunch cilantro leaves, washed, dried and finely chopped
1 bunch scallions, washed, dried and thinly sliced on the diagonal (both white and green parts)
1 jalapeño, minced (Seeded and membrane removed, if you like.)
2 limes, juiced (about 1/4 cup)
1/4 cup red wine vinegar
1 tsp Kosher salt
20 grinds fresh black pepper
1/3 cup extra virgin olive oil
Make the dressing by whisking all of the ingredient together in a small bowl.
Place all of the salad ingredients in a large bowl and toss.
Place in the refrigerator until ready to serve.
Just before serving, toss the salad with the dressing.
This was a great slaw and would be perfect on a warm summer day...dinner on the patio, or to take on a picnic!