Mexican Red Cabbage Slaw

Mexican Red Cabbage Slaw

 

This red cabbage slaw is a great side dish to grilled meats or fish. I sometimes make a large quantity of this slaw and keep it in the refrigerator so I don't have to worry about a vegetable side dish for the next couple of days. I love to eat this all on its own for lunch. You can use half green and red cabbages. but I choose to use entirely red cabbage for this recipe. The cumin and the lime in the vinaigrette give the slaw a great flavor; I don't miss the traditional coleslaw. Not only is this a healthier alternative to traditional coleslaw, it is delicious.

 

1/4 cup olive oil (1.7 ounce)
1/4 cup fresh lime juice (2.0 ounce)
1 large garlic clove, minced (0.2 ounce)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Half of a medium-size red cabbage, cored and finely shredded (about 1:3.0 pounds)
1 jalapeno or serrano chili pepper, seeded and finely chopped
Large handful of fresh cilantro, chopped (0.5 ounce)

In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, salt and pepper until well blended. In a very large bowl, combine the cabbage, jalapeno pepper and cilantro. Toss in the dressing until well combined. Cover and chill for at least 4 hours.

Yield 6 to 8 servings

Fruit Salad with Honey-Mint-Lime Dressing

Fruit Salad with Honey-Mint-Lime Dressing
Adapted from Savory Sweet Life

Summer is approaching and I love the fresh fruits in season: strawberries, blueberries, blackberries, raspberries, melons, peaches, apricots, plums, etc. I came across this recipe from http://savorysweetlife.com/ early March when I was searching for a good fruit salad recipe. I made this for a party and it was a huge success. I replenish the fruit bowl twice. The fruits held up well even on the buffet table for serveral hours. This is the best fruit salad I have ever eaten. The honey-mint-lime dressing compliments the fresh fruits with the perfect balance of sweet and tart. Do not substitute lemon for lime and do not omit the mint. The mint is essential in this recipe, but not overpowering.

4-1/2 tablespoons lime juice (1.5 ounces)
4-1/2 tablespoons honey (1.8 ounces)
4-1/2 tablespoons brown sugar (1.8 ounces)
4-1/2 tablespoons finely chopped fresh mint
Two 16-ounce packages strawberries, cut into halves or quarters
One 6-ounce package blackberries
One 6-ounce package raspberries
Two 6 ounce packages blueberries
1 pound yellow peaches, nectarines and/or kiwis, peeled and thickly sliced and/or quartered

Combine the lime juice, honey, brown sugar and mint in a small bowl. Whisk together until well blended and sugar is dissolved. Set aside dressing in the refrigerator until ready to use.

Combine all the fruits into a very large bowl. When ready to serve, gently toss the dressing with the fruits and trasnfer to a large serving bowl.

Yield approximately 12 cups

TIP: The fruit salad will develop some dellicious fruit syrup overtime. I watched my son spooning all the syrup in his mouth when he was done eating the fruits. If you want to put that syrup into good use, drizzle over waffles, pancakes, oatmeal, ice cream, cake. Or use it for Italiian ice soda (add desired amount of syrup to unflavored carbonated water).