Denver Green Chili
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Recipe of the Week - 8/14/11

Mexican Coleslaw


I've had this at several Mexican restaurants. I can't stop
eating it. They always make it with jalapenos. Often they
call it pico de gallo, even though it is primarily made with
cabbage. I made this recipe twice, once with jalapenos
and once with diced green chiles (Big Jim). Both were
good, but with the Big Jim green chiles you get that
very distinctive green chile taste. The taste is quite
different.

I added more salt and pepper, to taste. I expect to
make this quite a bit as it is easy, tasty, and very
nutritious.


Mexican Coleslaw

Ingredients:

6 cups thinly sliced cabbage, about 1/2 medium head
3 cups thinly sliced Vidalia onions (about 2 medium)
2 cups diced fresh tomatoes
2 green onions, chopped
1 cup chopped fresh cilantro
1/2 cup fresh lime juice
2 tbsp extra virgin olive oil
3/4 tsp sea salt
1/4 tsp ground cumin
1/4 tsp pepper
1 tbsp sugar
1 cup diced green chiles (medium hot)
note: 1/4 cup seeded diced jalapenos can be used instead
(about 4 small or 2 large)

optional: 1 avocado, chopped, for garnish

Preparation:

1. Combine cabbage, onions, green onions, tomatoes, and cilantro
    in a serving bowl and set aside.
   
2. Combine lime juice, olive oil, salt, pepper, and cumin in a separate  
    bowl and whish together. Stir in diced green chiles.

3. Pour the lime, olive oil, and chile mixture over the cabbage mixture
    and blend thoroughly. Refrigerate for about a half hour to blend
    flavors.

4. Adjust salt, pepper and chiles to taste, garnish with avocado if
    desired, and serve.
  

Preparation time: 15 minutes
Total time: 45 minutes

Serves 8-10


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Mexican Coleslaw

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Anita

303-316-8002

denvergreenchili@gmail.com

 

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