#header-inner {background-position: center !important; width: 100% !important;}

Wednesday, September 4, 2013

Jalapeño Lime Slaw

cole slaw
Jalapeño Lime Slaw
I promise this is my last slaw for awhile! I feel like I’ve posted quite a few and I was hesitant to try another one (especially since I really loved the most recent one we tried), but pulled pork just calls for cole slaw, doesn’t it?
Pin It
cole slaw
I’m so glad I went for it and tried a new one, because Ryan called it the best cole slaw he’s ever had. Whoa. Ryan never complains about what I make, but he rarely makes bold statements such as that! In other words, I’ll probably never be making another cole slaw again!

It is pretty perfect—crunchy and tangy and just spicy enough. Throw it on your pulled pork, serve it alongside burgers and hot dogs, or bring it to your next potluck!

Four Years Ago: Greek Salad

Jalapeño Lime Slaw
slightly adapted from Cooking Light July 2011

-1/3 cup fresh lime juice
-1 tsp sugar
-3/4 tsp kosher salt
-1/4 tsp freshly ground black pepper
-3 tbsp olive oil
-1/2 cup thinly vertically sliced red onion
-1/2 cup coarsely chopped fresh cilantro
-1 (16 oz) package cabbage and carrot coleslaw
-2 jalapeño peppers, halved crosswise

1. Combine the lime juice, sugar, salt, and pepper, in a large bowl, stirring to combine. Whisk in the olive oil, stirring constantly. Add the onion, cilantro, and coleslaw.
2. Cut out the seeds from the jalapeños. Thinly slice the jalapeños half crosswise to create thin circles. Add them to the slaw mixture, tossing to coat. Cover and chill for at least one hour before serving.