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 perfect for people who love lime, cilantro, and jalapenos.
Who doesn't love those flavors?! I know I sure do!
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.
Are you a fan of spicy foods?
I totally am although my heat tolerance isn't as high as I'd like it to be. I try eating spicy foods anyway.