Update: Lime Cilantro Slaw

I realized this morning that I forgot an ingredient in the recipe. The first time I made it, I used honey to balance the tart acidity of the lime juice. The second time, I used agave syrup because my honey was beginning to crystallize.

So here is the new, improved recipe (still without ingredient amounts because I am trying to live more on the edge these days).

Lime Cilantro Slaw

Mix together, tasting for flavor:

green cabbage, thinly sliced
chopped jalapenos
a large handful of chopped fresh cilantro
juice from several limes
a squirt or two of honey or agave syrup
a dollop of mayonnaise
a dash of salt

I was also thinking last night as I improvised lemon penne with broccoli and romano that the above slaw would be good if you grated some lime zest into it.

And vegetarians, you know what to do instead of that pork: black bean tacos! Or burritos.

Pork and Pioneers

I've recently become a fan of The Pioneer Woman's blog, which is filled with confessions, cooking, and photography among other things. One of the most alluring things about her blog (aside from the food, farm, and photography) is that she updates her blog multiple times a day. Not unlike what has been happening on this blog in the last month, er, um, anyway...

I have had my eye on a certain pork recipe (sorry, Tricia) on PW's blog. We had a visitor from Salt Lake City this past weekend and I seized the opportunity to test this out in tacos. It's sort of a Carolina pork barbecue meets Mexico recipe, minus the barbecue. I diced up avocado, fresh jalapenos, and scallions, grated jack cheese, and served chipotle sour cream and two salsas: red (homemade and canned this past summer) and green (outed as supermarket canned salsa by our guest--when asked if it was homemade, I couldn't tell a lie). The piece de resistance, however, was a lime cilantro slaw that I adapted from a recipe I found in Bon Apetit magazine. Oh my, was it ever good!


Even after dinner for five (including three very hungry backcountry ski and snowboarders) and lunch the following day, we had plenty of pork left over which we froze in individual vacuum-sealed packages. Last night, we thawed a package while I whipped up another batch of lime cilantro slaw and we had round three of these beauties. I think they might deserve their own food group.



Lime Cilantro Slaw (sorry, I hate when recipes don't give ingredient amounts)

Mix together, tasting for flavor:

green cabbage, thinly sliced
chopped jalapenos
a large handful of chopped fresh cilantro
juice from several limes
a dollop of mayonnaise
a dash of salt