Recipes

Recipe: DON'T TURN ON THE OVEN WEEK: CREAMY CILANTRO LIME SLAW

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.

INGREDIENTS

1/2 cup mayonnaise

1/2 cup sour cream

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)

DIRECTIONS

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.

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