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.  

Ingredients:

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

Dressing    

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

Salad

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.

 Dressing 

• 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! 

A Cinco de Mayo Toast to Tequila

I love tequila. Although in the hard liquor category, I most often drink bourbon, tequila has a special place in my heart. While I associate calm, relaxing, and contemplating with bourbon, I associate happiness, camaraderie, spontaneity, and joy with tequila.

I know not everyone has those same associations with tequila. It is most often used in connection with drunken mistakes, intoxicated blunders, and liquor lapses in judgment. As someone once said, “Computers have enabled people to make more mistakes faster than almost any invention in history, with the possible exception of tequila and hand guns.” Although I once felt that way about tequila, I now know how much more complicated tequila is. The citron and floral notes seduce you, presenting one mood and one side, only to have the more elusive, dangerous undertones catch you unaware.

Sometimes, I like it brown and dirty. Sometimes, I like it clear and clean. Sometimes, I like it to provide a precarious undertone to a green, tangy lime soaked concoction. But, if I’m feeling sassy, just tequila, a slice of lime, soda water, over ice will always leave me content.

When I’ve done tequila infusions, my two favorites were watermelon tequila and pepper tequila. For the watermelon, you just take half a watermelon, cut it up, and leave it to soak in the tequila for a couple of days. Even after you strain out the watermelon, it will have doubled in bulk because of all the water in the watermelon, making the tequila lose a little edge. It makes a great punch with a liter of Sprite or soda water, some orange and lime slices, and some muddled mint. While watermelon tequila is for everyone, pepper tequila is not for the faint of heart. To make this, I let about a tablespoon of peppercorns and a sliced up jalapeno sit in a bottle of tequila for 24 hours. You strain the peppers and just serve on the rocks or with ginger ale. The tequila will take on a fiery bite, so make sure to play nice.

Tequila has battered me, embarrassed me, calmed me, and pleased me, but on this Cincdo de Mayo, I still raise my glass to say, "Here's to Tequila."