Tequila Coleslaw

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
Makes 1 quart
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
-
1/2
cup plain yogurt, strained
-
3/4
cup mayo
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3
tablespoons apple cider vinegar
-
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
- 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.)
- 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).
- 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.
- 4. Squeeze all the excess water out of the julienned veggies. Discard the yukkie waters.
- 5. Mix together all the julienned veggies and the Drunken Dressing together to completely coat everything.
- 6. Fold in the green onions and cilantro.
- 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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over 5 years ago Umami
I've noticed people seem reluctant to try recipes when there's no photo so maybe that's why this one hasn't gotten any love. Whatever the reason, I am here to give this coleslaw the love it deserves.
It was ridiculously good and just the right mix of creamy and spicy, with nice brightness and tang from the citrus. I made only half the sauce and that was plenty. Didn't have the time to strain yogurt so used sour cream instead, with great success.
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