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This perfectly flavorful slaw is great in any kind of taco, over grilled fish, eaten alone with tortilla chips, and even atop pulled pork sandwiches.
In a food processor chop cabbage, purple cabbage, and onions until the mixture is in small pieces. Add it into a large mixing bowl.
Using the same food processor chop up carrots and radishes. Add this mixture to the bowl along with cilantro, pickled jalapenos, vinegar, juice of the lime, pepper and salt.
Toss mixture until well combined. Taste and add more vinegar, salt, or pepper if needed. Let it rest in the fridge for at least 1 hour. Mix and taste one more time right before serving.
Serve with blue corn tortilla chips. Enjoy!
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!