A Zesty Concoction – MexiSlaw
It is still so darn hot, and even in the cool AC I have been somewhat uninspired to cook this last week. Perhaps its the heat, or the heaviness of some of the Southern Food I have been enjoying lately but I have been craving spicy foods. This slaw is so refreshing, that even in the suffocating summer heat it makes my mouth water.
This salad highlights a number of summer crops, jalapeños, radishes, and small summer cabbages all play a starring role here. The combination of jalapeños and limes is truly brilliant in this application and it provides a nice contrast to the creamy slaws commonly served down south. The slaw is dressed with an extremely simple dressing of olive oil and lime, I like to let this sit on the cabbage for 10 minutes or so before serving as it will begin to soften the cabbage’s harsh crunchiness and give it a smooth and silky mouth feel.
This Slaw is so simple to prepare, it takes a bit of time to cut the veggies but the procedure is very straightforward. If you have a mandolin this will make slicing the veg super easy, but if not, never you fear, we don’t use one either! Make sure you use a very sharp knife and try to slice the cabbage, radish, onion, and carrots into almost paper-thin slices. Perhaps its the Engineer’s penchant for detail and precision but Dustin is a pro at slicing up the produce that goes into this dish. As he seems to enjoy it I am happy to avoid purchasing yet another kitchen gadget (mandolin) and let him go to town slicing and dicing away!
The cabbage, carrot, radish, and celery can be sliced up to a day in advance and stored in a zip lock bag in the fridge until you are ready to use them. I like to macerate the jalapeño for a while in the lime juice and olive oil dressing so that the spicy flavor infuses into the entire dressing. I am pretty confident that the salad would be great with the addition of a little bit of minced fresh oregano – if you have it try it out! This is a phenomenal side dish for burgers and fresh summer tacos.
MexiSlaw – Adapted from Jamie Oliver
Half of a Small White Cabbage, Sliced Thinly
Half of a Small Red Cabbage, Sliced Thinly
A Small Bunch of Radishes, Scrubbed and Sliced Very Thin
3 Stalks Celery Sliced Thinly on a Bias
2 Carrots Peeled and Cut into Very Thin Rounds
1/2 Cup Cilantro Chopped
2 Large Jalepenos, Minced
1 Red Onion, Peeled and Thinly Sliced
1/2 Cup Extra Virgin Olive Oil
Juice of 2 Limes
Kosher Salt and Freshly Ground Pepper
Mix all of the veggies in a large bowl.
In a separate bowl mix the lime juice with the olive oil and jalapenos, add some salt and pepper to taste.
About 10 minutes before you plan on serving the dish pour dressing onto the slaw, don’t pour it all on at once as you may have more than you need. Mix slaw, taste for seasoning and add salt and pepper as needed. Let sit for 10 mins and taste again, add the remaining dressing if needed and take the opportunity to adjust seasoning again. Serve and enjoy this refreshing treat!