While I'm hopeful that my photography skills improve with the practice they're sure to get from this site, I have to admit my banner image is making me hungry for citrus carnitas and guaca-slaw. The carnitas are the creation of Melissa Joulwan, who wrote a fantastic cookbook called Well Fed. It literally propelled me through a Whole30 I did after my son was born (basically, no sugar, no grains, no dairy, no legumes - more details here). Everything I made from it was delicious. So with such a fantastic entree, I was inspired to create a worthy side dish. I just so happened to have a huge head of Napa cabbage from my CSA that I needed to use. Voila - guaca-slaw was born!
Guaca-Slaw
Serves 6 - 8 as a side
1 head Napa cabbage, shredded or sliced into ribbons
1/4 head red cabbage, shredded
1 small onion, shredded
1/2 to 1 small jalapeño, seeded and minced
1 small bunch cilantro, chopped
1/2 tsp ground cumin
1 clove of garlic, minced
1/4 tsp salt
1/8 tsp pepper
zest and juice of one lime
2 tbsp olive oil
1 large or two small avocados, diced
Combine the cabbages and onion in a large bowl (preferably not metal). In a smaller bowl or 2 cup measuring cup, combine the cumin, garlic, salt, pepper, and lime zest/juice. Once combined, drizzle in olive oil, stirring with enthusiasm to emulsify. Add the jalapeño and cilantro to the dressing, then pour over the slaw mixture to dress it to the extent you like. For the best flavor, allow this to hang out for a half hour or so (or make ahead and store in the fridge, removing at least 15 minutes prior to serving.) Served garnished with avocado (leftovers keep better with the avocado stored separately).
1 head Napa cabbage, shredded or sliced into ribbons
1/4 head red cabbage, shredded
1 small onion, shredded
1/2 to 1 small jalapeño, seeded and minced
1 small bunch cilantro, chopped
1/2 tsp ground cumin
1 clove of garlic, minced
1/4 tsp salt
1/8 tsp pepper
zest and juice of one lime
2 tbsp olive oil
1 large or two small avocados, diced
Combine the cabbages and onion in a large bowl (preferably not metal). In a smaller bowl or 2 cup measuring cup, combine the cumin, garlic, salt, pepper, and lime zest/juice. Once combined, drizzle in olive oil, stirring with enthusiasm to emulsify. Add the jalapeño and cilantro to the dressing, then pour over the slaw mixture to dress it to the extent you like. For the best flavor, allow this to hang out for a half hour or so (or make ahead and store in the fridge, removing at least 15 minutes prior to serving.) Served garnished with avocado (leftovers keep better with the avocado stored separately).
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