Mexican Coleslaw

 

I made a new dish today using my fan favorite recipe for Creamy Green Chili Chicken Enchiladas.  Instead of wrapping the filling up in tortillas, I used the filling as a stuffing for charred poblano peppers.  I knew they would be rich with the cheese, so I wanted a coleslaw that could balance that richness.  This coleslaw is tangy from the red wine vinegar with heat from a diced jalapeno and the chopped cilantro adds the freshness to take the flavor over the top.

This is a wonderful side dish, but I will definitely make it again to serve as a topping for fish or seafood tacos.

Depending on how "wet" you like your slaw, adjust the red wine vinegar and olive oil amounts as listed:  lower amount for a more dry slaw; higher amount for a more wet slaw.

1/4 cup - 1/2 cup red wine vinegar

1/4 cup - 1/2 cup olive oil

1 t. sea salt

2 cloves garlic, minced

1/3 cup diced red onion

1 medium jalapeno, seeded and finely chopped

1/2 t. ground cumin

1/4 chopped fresh cilantro

Zest of 1/2 lime

Juice of 1/2 lime 

4 - 6 cups of shredded purple/green cabbage (mixture of both types will be so beautiful in the bowl)

1 cup coarsely shredded carrots

In a medium bowl, add the red wine vinegar.  Very slowly, drizzle in the olive oil whisking constantly.  You'll need to make sure the vinegar is incorporating the olive oil into a smooth emulsion.  

Stir in the next 8 ingredients.  Taste and add additional salt if desired.  

Toss the cabbage and carrots together.  Pour dressing over slaw and, using tongs, toss the slaw with the liquid to completely coat.  Serve immediately.