Friday, July 22, 2011

Slaw with Lime, Cliantro, and Mint

Don Pisto's, a Mexican street food restaurant, is a great place to grab a taco and a glass of sangria or two. When I was there last week I shared their pork chop with a dear friend of mine and it was accompanied by a tart, fresh slaw. The chop and the slaw were both fabulous but when I received a head of savoy cabbage in my csa farm box, I thought I'd attempt to remake the slaw. This recipe isn't an exact clone, but I took the general idea and ran with it, so to speak. Give it a shot with your favorite taco, grilled fish, or pork chop recipe. The mint is optional, but it adds a little additional freshness and spunk to the slaw.





Slaw with Lime, Cilantro, and Mint

*Amounts listed below are guidelines and should be adjusted for your personal preference.
3 cups Savoy or Napa Cabbage chopped into 1/4 inch pieces
1 cup finely sliced scallions, greens only (1 bunch or so)
1 jalapeƱo, seeds removed and finely chopped
1/2 cup cliantro, chopped
1/8 cup mint, finely chopped (optional)
1/4 cup lime juice, about 2 limes (you can also add a few splashes of rice vinegar in combination)
3-4 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper

- Place the cabbage, scallions, jalapeƵ, cilantro, and mint in a medium bowl. Drizzle the vegetables with about half of the lime juice and olive oil and season with salt and pepper. Toss the mixture well, taste, and adjust to your liking.

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