Sunday, June 26, 2011

Tequila and Lime Coleslaw

One Tequila Two Tequila Three Tequila . . . Coleslaw
This is a coleslaw with a lot of tang and not for the faint of heart.  Because the tequila and the lime give it so much bite, I do have to break my “no mayo” rule and balance half Greek yogurt with half mayonnaise.  I tried it full Greek yogurt on my first pass and it was just too tangy and almost makes your tongue buckle.  If it is too tangy, you have one of three options: go salty, go spicy, or go sweet. 

I like to leave everything in big bites, but I think it would also be fun to just mince everything in a blender.  FYI: This contains alcohol that is not cooked, so it is the best choice for a bbq with kids.  

Soaking the Cabbage             
1 cup apple cider vinegar
1 tablespoons tequila
1 tablespoon of lemon and lime juice
1 teaspoon salt
3 cups red cabbage, sliced
4 cups white cabbage, sliced
water to cover

1 cup Greek Yogurt
1 cup mayonnaise
1 cup cilantro, left whole
¼ cup olive oil
Juice and zest of one lime
½ cup apple cider vinegar
1 tablespoon tequila

the soaked cabbage, drained
1 cucumber, peeled and diced into thin strips
1 poblano, thinly sliced in strips
½ red onion, thinly sliced

Day Before (optional: I like to do this to soften the cabbage and give it a little extra flavor)
  • Put the cabbage in a large bowl.  Add 1 cup of apple cider vinegar, 1 tablespoon of tequila, 1 tablespoon each of lemon and lime juice, and 1 tsp of salt.  Add enough water to come about 2/3 up the bowl because as the cabbage relaxes it should be enough liquid to cover.  Cover with a lid and put in refrigerator for 24 hours.
  • Put the Greek yogurt, mayonnaise, 1 cup cilantro, ½ cup cider vinegar, dash of garlic salt, pinch of salt and pepper, zest and juice of one lime, 1 tablespoon of tequila, and dash of Tabasco in a blender.  Puree till creamy.  
Putting it all together: 
  • Heat a medium skillet over medium- high heat.  Saute the red onions for a minute or two and then add a tablespoon of tequila.  Cook until the tequila cooks off, about five minutes or so.  Then set aside to cool.  
  • Drain the cabbage and return to the large bowl.  Add the cucumber, poblano, red onions, and dressing.  Stir well.  Then, place in frig to harmonize.  Enjoy! 
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1 comment:

  1. I love coleslaw and this recipe looks fabulous! Thanks for sharing!


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