carnitas the other day
and I wanted a cole slaw to serve with them,
but I didn't want my regular cole slaw.
I turned to Lisa Fain's blog, Homesick Texan,
for inspiration and this recipe is adapted from
her Jalapeno Buttermilk dressing.
handful of parsley
handful of cilantro
1 large jalapeno
1 tsp lime zest
1 TB lime juice
1 garlic clove
1/4 tsp cayenne pepper
1/4 tsp cumin
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk
freshly ground salt and pepper
In a blender puree parsley, cilantro, jalapeno,
zest, juice, garlic, cayenne, cumin, and buttermilk.
Pour puree into a bowl
and stir in mayo and sour cream.
Season with salt and pepper to taste.
a coarse chop before processing.
small wedge of green cabbage
smaller wedge of radicchio
even smaller wedge of red onion
Cole slaw recipes are not etched in stone.
Mix and match.
Then I taste tested.
I added a few grinds of salt and more of pepper.
Taste tested again.
I added 2 teaspoons of sugar
and 1 TB rice vinegar.
As for the Tangy Buttermilk dressing,
it works great as a dressing,
but it's also good as a dipping sauce
for the carnitas or for tortilla chips.