We went to a fun cookout in Richmond this weekend after my father and brother-in-law did some race car driving at the Richmond Int’l Raceway. It was cool to be in the infield, right on pit row where the one-time drivers got into their cars. Here’s my brother-in-law, my sister and kids. Both nephews got to sit in this famous #14 car.
Once they were done, I was happy to leave the incessant loud drone of revving engines for my bestie’s backyard where I found they have something I fully intend on plagiarizing someday. A beer ledge in the stone wall right by the grill. brilliance. I see no reason a beer ledge couldn’t double as a sparkling rose ledge and I must have one someday soon.
Since we were keeping it simple with a cookout, I decided to use this week’s second delivery of cabbage from Terembry Farms to make some slaw. How do you take a sexy picture of cabbage? Why give it your fashionable sunglasses…
This week’s CSA delivery also included some cilantro, so I stopped by the store for some limes and mango to make a ‘margarita’ style coleslaw.
As usual, I zested the limes before juicing, and I also peeled the jalapeños. Since the jalapeños are more prominent than just a last-minute garnish, peeling and seeding them is a good way to use them raw, but to less acerbic effect.
A nice side-effect of peeling the jalapeños is that they are easier to julienne. Once the skin has been peeled off it is is just as easy to get the knife through either side of the pepper. So you just halve them lengthwise and can then press the (formerly) seed side down flat onto the board and your knife will run through for an easy julienne. I julienned each half and then cut those across in half so that the julienne pieces were shorter.
On to the mango. After making a mango and avocado salad for hundreds in culinary school I got my first true understanding about how I would come to understand certain things after doing them repeatedly for the first time for hours. With mangoes you just want to remember that the pit is oval and kind of flat. So to get the best yield for a julienne you want to come down each flat side of the mango to get two decent sized ‘halves.’ Then you can cut the strips down the sides. For a slaw a medium ripe mango is about right, so it’s firm enough to be tossed, but also sweet enough to brighten the coleslaw.
I made the dressing with only one tablespoon of honey because I was accounting for the sweetness of the mango, which aaaactually, and not shockingly as it came from the King George Foodlion, was not all that sweet, so I wound up adding another tablespoon of honey as I combined everything. I suggest starting light on the honey until you get to taste the slaw with the mango.
It turned out really well and my best friend’s husband, father extroidinaire and the evening’s grill master proclaimed several times how much he liked it, so I felt my mission was completed.
Yield: 2 quarts Prep Time: 45 minutes Total Time: 45 minutes If you want to make this 'Lime and Jalapeño Coleslaw' just eliminate the mango and adjust sweetness with additional honey to taste. 1/2 large head cabbage, shredded finely - whisk lime juice, lime zest, 1 tablespoon honey, yogurt, mayo and salt **adding vinegar usually will need to be balanced with a bit more salt
1/2 bunch cilantro, chopped
1 mango, peeled, julienned
3 limes, zested, juiced
4 jalapeños, peeled, seeded, julienned
2 Tbsp rice wine vinegar or cider vinegar
2 Tbsp honey
4-6 oz or about 1/2 cup plain yogurt (I used fat free and thought it tasted great, but use what ever suits your waistline and tastebuds)
1/3 cup mayo
2 tsp sea salt
- give that a taste, adjust a little and combine with cabbage
- prep the other stuff while that sits and then toss to combine cabbage and dressing with mango, jalapeño, and cilantro
- taste and adjust acidity and sweetness with vinegar and additional tablespoon of honey as needed; reseason with salt as need
Yield: 2 quarts
Prep Time: 45 minutes
Total Time: 45 minutes
If you want to make this 'Lime and Jalapeño Coleslaw' just eliminate the mango and adjust sweetness with additional honey to taste.
1/2 large head cabbage, shredded finely
- whisk lime juice, lime zest, 1 tablespoon honey, yogurt, mayo and salt
**adding vinegar usually will need to be balanced with a bit more salt