Tequila, Lime, and Cilantro Cole Slaw
Tired of the same old mayo, vinegar, sugar cole slaw? Me too. I decided that it was time do do something a little different, and perhaps radical, just to shake things up a little bit. We hosted some friends for dinner a couple of weeks ago, and needed a plan. We has been discussing with daughter #2 about the graduation party she was planning, and then subject of barbecue came up, which led to the idea of pulled BBQ sliders. Which led to a discussion of menu, which led to a rare meeting of all our minds–and thus the decision was made.
And so, not being red-meat eaters by nature, we felt a dry run was necessary, and thus our dinner guests became the poor souls to bear the burden of our adventure in BBQ.
And what, may I ask, is a pulled BBQ slider without cole slaw? Why it’s just a boring pork (or as often is the case in our house, chicken) sandwich with sauce (think that’s crazy? Try THIS out: https://jeffskitchen.net/2012/08/06/crock-pot-pulled-barbecue/)
So. Cole slaw. I didn’t want to go conventional; I DO have a reputation to uphold, and I DO want our guests to have a unique experience–whether it be dinner guests or a herd of hungry teen-age grad-party revelers. In the end it worked out spectacularly for our dinner guests, and again a week later at a pot-luck dinner I attended.
Tequila, Lime, and Cilantro Cole Slaw.
1/4 cup mayonnaise
4 Tbsp FRESHLY SQUEEZED lime juice (about 2 limes)
4 Tbsp fresh cilantro, minced
2 Tbsp silver tequila
3 tsp granulated sugar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup green onions, thinly sliced
8 cups shredded cabbage and carrots)
1 cup shredded red cabbage
In a large mixing bowl, add the first 7 ingredients (through black pepper) and whisk to combine until smooth.
Add green onions, coleslaw mix and red cabbage and toss to combine. Cover and refrigerate for at least an hour, to allow flavors to fully combine.