Diva In The Kitchen: Mexican Slaw

For this week's recipe, I wanted to give you a simple, fast, and easy recipe perfect for summer.  A friend of mine made this slaw for a dinner party and I couldn't leave her house without this recipe.  The first time, I had it on cheese enchiladas, which was excellent.  It doesn't have to go with just Mexican-inspired meals though.  It is fabulous on fish of any kind, hamburgers, veggie patties, or just by itself.

So without further ado:

Mexican Slaw

- 2 Medium to large tomatoes, chopped
- 1 Diced white onion, chopped
- Fresh minced garlic (a teaspoon to a tablespoon, depending on how much you love garlic)
- Bunch of cilantro, finely chopped
- Salt and pepper
- 3 Limes
- 1/2 cup cider vinegar
- Agave or honey (about 2 tablespoons)
- Olive oil
- Bag of shredded cabbage
- Jar of pickled jalapenos, drained

1. Make a pico de gallo by combining (in a large mixing bowl) the chopped tomatoes, chopped white onion, minced garlic, and chopped cilantro.  Squeeze in the juice of 1 lime.  Add salt and pepper to taste.  Mix well and set aside.

2. Next, make the dressing.  In a small bowl or cup, combine the cider vinegar, agave or honey, the juice of 2 limes, and a dollop of olive oil.  (Sometimes I add some lime zest, any leftover cilantro because I LOVE cilantro, and/or fresh ground pepper.)  Mix well.

3.  Bring back your pico de gallo mixture and add the shredded cabbage and jar of pickled jalapenos.  (You can add less jalapenos if you so desire.  We love them, so it takes the whole jar.)

4.  Pour your dressing in and mix very well.  Now feast upon this slaw and put it on top of everything!!  It's really quite healthy, packed with antioxidants and vitamins.

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