I hope all of you had a nice Easter. While the weather is still on the cool side here in Los Angeles, I am already thinking about dishes that we can eat when the weather warms up, or if it stays on the gloomy side of things. Coleslaw is an easy enough side salad that you can enjoy whether you are grilling indoors in a grill pan, or outside, when you are ready to fire-up the charcoal. Traditional coleslaw dressing is made with mayonnaise and sometimes sour cream, but the ingredients you use to enhance it, really can make a difference.
Mexican Coleslaw, though not a traditional dish, is my creation using a mixed bag of green and red cabbage that you can find at the local grocery, but with some Mexican pantry ingredients thrown into the mix. Jarred pickled jalapenos can do wonders to a coleslaw dressing, both the chilies and the juice add so much tangy taste, not to mention a touch of earthiness from ground cumin. My coleslaw salad dressing is what makes this coleslaw recipe pop with flavor, and super enjoyable with burgers, tacos or piled on top of tostadas. I’m ready for a little warm weather ahead, but stay inside for now – we can get through this together. Stay tuned for tomorrows recipe.
1 bag coleslaw mix or 4 cups shredded cabbage + 1 shredded carrot
1 scallion or 1/4 white onion, sliced
1/3 cup diced pickled jalapenos
1/3 cup fresh cilantro, roughly chopped
1/2 cup light mayonnaise, or any variety
1/2 cup sour cream
1/4 cup juice from pickled jalapenos
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
- In a large bowl, add cabbage mix, scallions, and pickled jalapenos.
- In a separate bowl, whisk together all Dressing ingredients.
- Pour Dressing over cabbage and toss to coat. Before serving, add cilantro and serve. Enjoy!