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Mexican-inspired Slaw (or Cabbage Salad)

Thinly sliced green cabbage soaked in lime juice, salt, and water is something you can tucked away in a jar most of the time in our fridge.  It's fantastic on flautas, tacos, sopes, gorditas...you name it.  So, when I ran across this Mexican-inspired salad that built on that idea by adding more thinly sliced cabbage (of the purple variety) and other crunchy veggies, I had to give it a try.  Let me just say- IT IS FANTASTIC!  Our jalapeños are roarin' hot right now, so as I type my lips and my fingers are throbbing gloriously.  I didn't remove the seeds before slicing, but if you want to wimp it down a bit, then by all means remove them first.  This is not only a wonderful side for your summertime plate of food, it is killer as a topper for any tacos asada (any grilled meats, really).  Both Mexi and I had a hard time stopping (hence the happy throb).  I think this is going to replace that boring old jar of green cabbage in the fridge from here on out.
Mexican-inspired Slaw (or Cabbage Salad)
slightly adapted from Jamie's America
serves 4-6


½ small green cabbage
½ small red cabbage
small bunch of radishes
2 carrots
bunch of cilantro, leaves + stems
2 large jalapeños
1 small red onion
extra virgin olive oil
juice of 2-3 limes
sea salt
Shred (or slice) both types of cabbage as thinly as you can get them, either using a mandolin or a very sharp knife.  Place the green cabbage in a large bowl and set the red cabbage to the side in a small bowl.  Trim radishes and carrots, then slice both as thin as you can get them.  Add to the large bowl.  Chop the cilantro leaves and stems roughly and add to the large bowl.  Slice the jalapeños and onion as thin as you can get them and add those to the big bowl, as well.  Drizzle with a bit of the olive oil, then toss everything together.  Add some lime juice and salt, to taste.  Just before serving, toss in the red cabbage (the color will run a bit after a while).  Re-adjust seasoning with lime juice and salt. Serve.
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