Said It Once Before But It Bares Repeating Now

Mexican Slaw

Yes, I shared before, a few times but as I looked down onto this vibrant mixture, beaming with colors and fragrance, I felt compelled to highlight it again.  Of course you could use red apples instead of green, add carrots and tomatoes, replace white cabbage for the red, but the cilantro, jalapenos and lime included with cider vinegar make this. 

The bangin' slaw brought some legitimacy to an otherwise simple Taco Bowl. (although that freshly made guac was no slouch).

 

It Takes All Kinds of Kinds

Mock Shake and Bake Chicken, Brown Rice and what I'm officially naming Mexican Cabbage Slaw

If you like a fresh, crunchy slaw, you may like to make a vat of this.  The only time stealer is cutting vegetables but this is when it can feel like art if you allow yourself to get into it.

Red cabbage (sliced thin)

Apple (your choice) (julienned) *sometimes I use Granny Smith, other times a sweeter Gala

Carrots (shaved)

Red onion (sliced thin)

Jalapenos (seeded and diced small)

Extra Virgin Olive Oil (a dash)

Apple Cider Vinegar to taste

Lime (1 squeezed over and wedges served alongside)

Cilantro (garnish and mixed in)

Lots of salt and freshly cracked pepper

Let this sit together awhile to develop flavors.  I'm not a traditional coleslaw gal much, although I do enjoy it when it's not too sweet.  This Mexican take revs up the vibrant colors and flavors.  It's summery and refreshing.  It makes a great side for burgers, chicken or Hot Dogs and gets better the more it marinates.