Southwestern Coleslaw

Hot days are fast approaching; actually, some would say they're already here.  For that reason we need to be thinking about foods we can cook that will stand up to the heat and not spoil if served at an outdoor event.

I wish I could take credit for this recipe.  The truth is that Laurie, one of our customers, is the person who deserves credit for putting these ingredients together.  She brought in a sample for me to taste and I gave it a "Thumbs up".

You have the option of making this a rather hot and spicy slaw by using the Green Chili Olive Oil, or you can tone it down a bit by using the Chipotle Olive Oil. 

Your choice; both are very good.

 

 

Southwestern Coleslaw

　

 

For the slaw:

1 bag shredded cabbage ( about 4 cups)

2 carrots, peeled and sliced thin on the diagonal

1 red bell pepper, cut into matchstick slices

1 cup whole kernel yellow corn….canned & drained OR frozen & thawed

3 scallions, white and green parts, cut into small pieces

 

For the dressing:

1/3 cup Joe and Son’s Grapefruit Balsamic Vinegar

1/3 cup Joe and Son’s Chipotle Olive Oil OR 1/3 cup Green Chili Olive Oil

1 Tablespoon good quality Honey….I use Palma Ceia Honey--locally produced and may be purchased at Joe and Son’s Olive Oils store.

½ teaspoon powdered cumin

In a large salad bowl, combine the first 5 ingredients and toss well. Refrigerate until serving time.　

Into a glass jar with a lid, pour the Grapefruit Vinegar, the Olive Oil, Honey and cumin. Seal the jar and shake vigorously to form an emulsion.

Pour the dressing over the cabbage slaw; mix well and serve. Serves 4.