Author Notes
When I have fish tacos, I always have to have a perfect coleslaw on it. The crunch of the cabbage, the creamy sause, the bite of spice to compliment crispy fried fish. And since I'd rather sip a beer than margaritas, I incorperated the tequila another way.... ito the citrus based coleslaw dressing. This recipe is great to make a day ahead because the veggies are all julienned, so the bulky cuts need a day to break down and soak up all the goodness of the dressing. —Chefdove
Ingredients
- Drunken Dressing
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2
lemons, zest and juice
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2
limes, zest and juice
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2
oranges, zest and juice
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1/2 cup
plain yogurt, strained
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3/4 cup
mayo
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3 tablespoons
apple cider vinegar
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2 tablespoons
honey
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1 1/2 shots
top shelf tequila
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1 teaspoon
chipotle adobo puree
- The veggies
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1/2 bunch
white cabbage, julienned
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1/4
red cabbage, jullienned
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3 tablespoons
cilantro, chopped
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1 bunch
green onions, thin sliced
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2
carrots, julienned
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1 tablespoon
salt
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1 teaspoon
ground black pepper
Directions
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1.Strain the yogurt through cheesecloth set over a colander so that it becomes very thick. This may take several hours. (Cut your veggies and zest and juice your citrus while it does its magic.)
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2. Toss all the julienned veggies (NOT the green onions or cilantro) together in a large bowl. Sprinkle with the salt and pepper and toss again to coat evenly. (The salt will help bring out some of the water in the veggies).
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3. Whisk together the strained yogurt and the mayo. Once the two are incorperated, add the citrus juices and zests, vinegar, honey, chipotle puree, and the tequila.
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4. Squeeze all the excess water out of the julienned veggies. Discard the yukkie waters.
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5. Mix together all the julienned veggies and the Drunken Dressing together to completely coat everything.
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6. Fold in the green onions and cilantro.
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7. Let the coleslaw sit and soak up the goodness at least 2 hours if not overnight. Season to taste with more salt if desired. Perfect on fish tacos!
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