Hello out there!
It's been 12 weeks since quarantine began (wait, can that be right???), and though it looks like we still have a ways to go, I cannot wait to start teaching again! Can you say “stir crazy”? In the meantime, I wanted to pass along a family favorite recipe to help you get through the coming days of summer. It’s light and nutritious, and as with my other recipes, it can (and should!) be personalized based on your preferences. :)
Mexican Style Coleslaw
Slaw:
½ large green cabbage, shredded
½ large purple cabbage, shredded
2 large carrots, peeled (if desired) and shredded
¼ cup cilantro, chopped (thick stems removed)
½ cup chives or green onions, chopped (use both white and green parts)
*See below for optional ingredients and suggestions.
Dressing:
¼ cup oil of your choice (olive, vegetable, canola, peanut, etc.)
¼ cup seasoned rice vinegar
2 tablespoons lemon or lime juice
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon black pepper
Directions:
Combine all slaw ingredients (veggies and herbs) in a large serving bowl.
Next, combine dressing ingredients and whisk well. Pour over veggies and toss to combine.
Let sit at room temperature for 20 minutes to allow flavors to meld. Toss once more before serving.
This salad will last several days in the fridge, and tastes even better after it “marinates”!
*Optional ingredients: shredded bell peppers, jicama, bok choy, napa cabbage, Brussels sprouts, broccoli...
Plus, you can even tweak the dressing! Are you a lemon lover? Skip the rice vinegar and add more lemon juice. Like it spicy? Add some finely minced canned Chipotle pepper, some dried hot chili powder, or even some Tapatio or Tabasco hot sauce! As an added bonus, this dressing is also great on diced fruit, such as mango, pineapple and papaya.
However you make this salad, I hope you enjoy it - and stay healthy and sane. And when this is all over, think of EATSIES for a great way to reconnect with friends over a delicious meal and a chance to learn some fun new cooking skills. I’ll still be teaching classes for kids (ages 10+) too, once things open back up, so feel free to send them my way as well!
Teri
It's been 12 weeks since quarantine began (wait, can that be right???), and though it looks like we still have a ways to go, I cannot wait to start teaching again! Can you say “stir crazy”? In the meantime, I wanted to pass along a family favorite recipe to help you get through the coming days of summer. It’s light and nutritious, and as with my other recipes, it can (and should!) be personalized based on your preferences. :)
Mexican Style Coleslaw
Slaw:
½ large green cabbage, shredded
½ large purple cabbage, shredded
2 large carrots, peeled (if desired) and shredded
¼ cup cilantro, chopped (thick stems removed)
½ cup chives or green onions, chopped (use both white and green parts)
*See below for optional ingredients and suggestions.
Dressing:
¼ cup oil of your choice (olive, vegetable, canola, peanut, etc.)
¼ cup seasoned rice vinegar
2 tablespoons lemon or lime juice
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon black pepper
Directions:
Combine all slaw ingredients (veggies and herbs) in a large serving bowl.
Next, combine dressing ingredients and whisk well. Pour over veggies and toss to combine.
Let sit at room temperature for 20 minutes to allow flavors to meld. Toss once more before serving.
This salad will last several days in the fridge, and tastes even better after it “marinates”!
*Optional ingredients: shredded bell peppers, jicama, bok choy, napa cabbage, Brussels sprouts, broccoli...
Plus, you can even tweak the dressing! Are you a lemon lover? Skip the rice vinegar and add more lemon juice. Like it spicy? Add some finely minced canned Chipotle pepper, some dried hot chili powder, or even some Tapatio or Tabasco hot sauce! As an added bonus, this dressing is also great on diced fruit, such as mango, pineapple and papaya.
However you make this salad, I hope you enjoy it - and stay healthy and sane. And when this is all over, think of EATSIES for a great way to reconnect with friends over a delicious meal and a chance to learn some fun new cooking skills. I’ll still be teaching classes for kids (ages 10+) too, once things open back up, so feel free to send them my way as well!
Teri
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