Today’s recipe made an appearance at my brother’s birthday bash this past weekend and while it can certainly stand alone as a perfectly seductive side, I choose to used it as a topping for a saucy pulled pork sandwich. Sadly, you won’t find the pulled pork recipe in this post; I’m saving that for later. I thought I’d get the less interesting component out of the way first and wow you with the sandwich later.
I’m trying to build hype. Is it working?
I also thought you might like a break from the boozy decadence that has recently invaded my blog, much to the chagrin of my waistband. I thought this might be a good way to illustrate that I do still possess a small amount of will power and I’m still as health conscious as ever… just ignore the fact that this coleslaw dressing is mayonnaise based. Okay?
Look! Green things! Aren’t you proud?!
I apologize for pulling the whole annoying cliffhanger thing on you, but I promise you’ll get closure eventually. This won’t be anything like the last episode of My So Called Life. I promise I will not leave you with endless questions that wind up haunting you for an embarrassingly long time.
Seriously! Did she choose Jordan or Brian?! Someone has to tell me!
Not only does this zippy little coleslaw contain all the makings of a damn good slaw, it has a few finer details. The dressing contains jalapenos and cilantro, the slaw itself is studded with pepitas and the dish is accented with a splash of lime juice that brightens the overall flavor. The pepitas deliver a different kind of crunch than the cabbage, making for a very satisfying contrast of textures. I’ve never put nuts or seeds in any of my coleslaws before, but I can guarantee you this will not be the last time I do. The jalapenos deliver a hint of spiciness, while the cilantro is savory and cooling. All in all this taste profile makes for a very interesting slaw, one that I will no doubt be repeating over and over again.
This coleslaw was made for the summer and with the summer days threatening to leave us for another whole year, I suggest you strike while the iron is hot (believe me, it really is hot, my air conditioner is broken) and whip this little number up for you and your lucky dinner guests.
Give it a try!
Cilantro Lime Coleslaw: Serves 12
½ purple cabbage, chopped
½ white cabbage, chopped
2 cups carrots, shredded
½ cup fresh cilantro, finely chopped
12 stalks green onion, sliced
2 jalapenos, diced
1 cup unsalted pepitas
1 cup of buttermilk
½ cup mayonnaise (I used Hellman’s Olive Oil Mayo)
3 tbsp sweet relish
1 tbsp vinegar
Juice of one lime
Salt and Pepper to taste
In a large bowl toss cabbage, carrots, green onions and pepitas together until combined. Set aside.
In a small bowl whisk together, mayonnaise, buttermilk, jalapenos, cilantro, lime juice, relish and vinegar until combined.
Pour dressing over the vegetables and toss to combine.
Taste and season with salt and pepper according to preference.
Chill until ready to serve.