It's hot. Too hot. And way too hot to turn on the oven. This week, we'll give you tasty dishes that don't require any additional heat. Today's is a new twist on cole slaw that's good with grilled pork or lamb or served on top of fish tacos. It comes from this month's issue of Bon Appetit magazine.
1/2 cup mayonnaise
1/2 cup sour cream
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3 tablespoons (or more) fresh lime juice
1 1/2 teaspoons finely grated lime peel
1 serrano chile, seeded, minced
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
4 green onions, minced (about 1/4 cup)
Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Season slaw with more lime juice, salt, and pepper, if desired, just before serving.