Better Than Regular

No, not that kind of regular.  As in, what my father-in-law proclaimed when he tasted my Southwestern-ized coleslaw today.

I’m always frustrated when I get deli coleslaw, which is why I normally opt for the pasta salad or nothing on the side.  The vegetables are chopped up so small and smothered with so much mayo that you’re never entirely sure what’s in it.  Like lettuce, I can’t digest a large amount of other types of roughage, so the couple of times a month I let myself eat it I want it to be something special.

The last time we got cabbage (I think it was Savoy) I used sesame oil, ginger, and other ingredients I can’t remember to make an Asian slaw.  We got a cute little head of red cabbage in this CSA pickup.  The bold color was just begging to be married with some kicked up spices and heat.  I served it here with tomato basil mozzarella salad and a beautiful grilled pork chop from None Such Farms marinated in thyme, fennel fronds, and balsamic vinegar, topped with grilled fennel.

Southwestern Slaw
Original Recipe
Makes 6-8 servings

1 small head red cabbage (6-8 cups), sliced into 1/4 inch strips
2 medium carrots, shredded
1/4 c. light mayonnaise
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp jalapeno, seeds removed and minced (can add more if you want more heat)
1 clove garlic, minced
1 T fresh lime juice
1 T cilantro, chopped
2 tsp. parsley, chopped
Salt

Combine cabbage and carrots in a large bowl. Combine mayonnaise, cumin, paprika, jalapeno, and garlic in a small bowl. Add mayonnaise mixture to cabbage and toss. Add lime juice, cilantro, and parsley to bowl and toss. Add salt to taste. Chill for 1 hour up to overnight.

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