Sunday, May 9, 2010

Mojito Slaw


We attended our friends' Cinco de Mayo party on Saturday night (So, Ocho de Mayo?) and had a great time enjoying the rare semi-warm spring evening in Portland with a sunset that wasn't hidden by grey clouds.

We spent most of the evening playing Kubb, the addictive outdoor game that is otherwise known as "Viking Chess". I'll do a post on it sometime. In fact, we played it well after sunset, so our host got the ingenious idea of bringing out a floor lamp connected by an extension cord. We could have played all night!

But I'm actually going to focus on slaw. Mojito slaw. I've had a resurgence of love for coleslaw and have been really amused by Smitten Kitchen's slaw obsession. I had a 1/2 head of cabbage in the fridge left over from making sauerkraut (I'll do a post on that, too) and found this great slaw recipe that fit the "mexican food" criteria and was easy to make. While I did not ultimately find the recipe of SK's website, I'm going to try out some of her slaw recipes this summer for sure.

Mojito Cole Slaw

(left front of picture above)

From Papawow!

  • 1/2 a large cabbage, chopped into thin shreds

  • 1 large grated carrot

  • 1/2 a jicama, cut into thin strips

  • 1 cup yogurt

  • 4 tablespoons of chopped mint

  • juice of 1/2 a lime and the zest

  • 2 teaspoons sea salt

  • 1 teaspoon pepper


Make the dressing first by adding the yogurt, salt, pepper, mint, lime juice, and lime zest in a bowl. Mix the cabbage, jimaca, and carrot together in a large bowl. Then, incorporate the dressing and the cabbage mixture well. Keep refrigerated.

I leave you with pinata pictures.

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