Tijuana Cole Slaw

Andy Kruse

This slaw takes off on a cabbage-onion-chile salad dressed with Mexican crema and lime that a Mexican neighbor used to make. It is delicious alongside anything grilled or frankly, tucked into a soft corn tortilla all on its own.

Ingredients

  • 1/2 medium to large red onion, thinly sliced
  • 1 to 2 red or green jalapeño chiles, seeded and thinly sliced
  • 1 tightly packed tablespoon brown sugar
  • 1 small to medium head green cabbage, shredded (about 6 cups)
  • 1-1/2 cups Ranch Dressing
  • Juice of a whole lime
  • Salt and freshly ground black pepper to taste
  • 1/2 loosely packed cup fresh coriander or mint leaves

Instructions

1. In a large bowl, toss together all the ingredients except the coriander or mint leaves. Season to taste. Refrigerate 4 hours to 2 days.

2. Just before serving, taste for seasoning and toss with the coriander or mint leaves.

From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.

Prep time: 
Total time: 
Yield: 
Serves 4; doubles easily
  • Questions about Korean food? Let Robin Ha draw you a picture.

    You're not likely to find a more visually creative cookbook than Robin Ha's Cook Korean!: A Comic Book with Recipes, in which she illustrates the recipes for her favorite Korean dishes. She tells Lynne Rossetto Kasper about the role comics play in her culture, the seven key ingredients in Korean food, and the "magic" of gochujang.

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