If you've ever eaten a Baja-style fish taco, chances are you've tasted the Mexican answer to cabbage slaw. Traditionally, such slaws are seasoned with just a squeeze of lime; indeed, at its most ...
At Horn Barbecue, his restaurant in Oakland, California, Horn keeps his coleslaw simple. Using a mix of shredded red and green cabbage as the base, the slaw gets a mayonnaise dressing tangy with ...
Shred the cabbage thinly and put into the largest bowl ... Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw. Refrigerate leftovers in a covered container straightaway.
2. Meanwhile, in a medium mixing bowl, combine the cabbage, carrot, lime zest and juice, and the remaining salt and pepper, toss well, and set aside while the cauliflower cooks. 3. Heat a dry ...
4) Prepare the Mexican coleslaw salsa: In a large bowl, combine the shredded cabbage, diced tomatoes, carrots, red onion, cilantro, and jalapeño. In a small bowl, whisk together lime juice ...