Friday, March 13, 2009

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.


Anonymous said...

I'm not crazy about the way you live on the edge. I like recipe amounts. Tricia

Anonymous said...

BTW, we made the recipe today and it was great in our black bean burritos. Yes, you forced us to live on the edge and use our own quantities. Thanks for the recipe.
Now we only have to decide what to do with the other half of the head of cabbage. Any ideas? Tricia

Molly said...

Made the pork and slaw on Sunday, and it was a welcome change.
Your crocuses are lovely, by the way.
Can't wait to see you back in boise.