Last week in our CSA bag we received cabbage. I thought about making cole slaw with it but I wasn’t sure what kind I’d like to make. I also thought about making fish tacos but I knew I wouldn’t be able to use all the cabbage for fish tacos. Luckily, I was picking out some new recipes to make from Cooking Light and came across this recipe.
This is a perfect summer recipe for barbeques or a side dish to some homemade Mexican food. I’m having it along side some chicken tacos and I can’t wait. You could also use it for pulled pork sliders. I think it would be delicious on those as well.
Adapted from Cooking Light July 2011
1/3 c fresh lime juice (about 2 large limes)
1 t sugar
3/4 t kosher salt
1/4 t freshly ground black pepper
3 T olive oil
1/2 c thinly sliced red onion
1/2 c coarsely chopped fresh cilantro
1 carrot, grated
1/2 head of green cabbage
4 jalapeno peppers, sliced
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly. Add to the bowl onion, cilantro, carrot, and cabbage.
2. Thinly slice 1 jalapeno with seeds and add to bowl. For the next 3 jalapenos take the seeds out by cutting them in half crosswise and using the back of a spoon to scrape/push out the seeds. Slice the remaining 3 jalapenos and add to the bowl. Cover and chill at least 1 hour before serving.