Evening Edge
What’s For Dinner?
DEL.ICIO.USJalapeno Coleslaw - from Taqueria del Sol
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Cuisine: Side dish Vegetarian
Is Taqueria del Sol a contemporary Southern diner, or a glorified taco stand? Customers are apt to tell you it’s somewhere in between — with favorite menu items that straddle both sides of the border and illustrate the collaborative process between chef Eddie Hernandez of Monterrey, Mexico, and manager Mike Klank of Memphis, Tenn.
Here we have adapted one of those recipes for the home kitchen, with excellent results.
(Got a hankering for their famous chile-spiked turnip greens? You can find that recipe - Eddie's Turnip Greens - as well, at www.eveningedge.com).
This creamy slaw gets a surprise kick from pickled jalapeño peppers.
Hands on time: 20 minutes Total time: 20 minutes Serves: 15-18
Ingredients:
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9 cups cabbage, coarsely chopped
3/4 cup grated carrots
1 cup mayonnaise
1/2 cup granulated sugar
1 tablespoon pickled jalapeño, diced
Juice of 1 1/2 lemons
1/2 tablespoon black pepper
Salt
Instructions:
In a bowl, combine cabbage, carrots, mayonnaise, sugar, jalapeño, lemon juice and pepper. Add salt to taste.
Nutrition:
Per serving based on 15: 146 calories (percent of calories from fat, 72), 1 gram protein, 10 grams carbohydrates, 1 gram fiber, 13 grams fat (2 grams saturated), 5 milligrams cholesterol, 101 milligrams sodium.
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Recipes from: Taqueria Del Sol