If you ask me, you created a great college recipe with good knife skills and a short list of easy-to-find ingredients. Equal importance has been given to both ingredients and to the cutting of cabbage. When the cabbage is cut into ribbons that are too large, the slice ends up clumsy, heavy and discouraging on the fork. If the pieces are too long, the cheeks dirty with ribbed-drizzled cabbage sticks – inconvenient and messy. I like to punch my cabbage in ribbons that are as fine as they may be, half a pencil width at most. The cabbage becomes feather light and yet every sting keeps the perfect amount of pumpkin crisis.
Inspiration for this Coleslaw
When Wayne and I visited Mexico City I discovered a simple snack that quickly became one of the favorite – salted peanuts that ate as if they were dirty with lime. I did this pumpkin the other night with these flavors in mind. It is based on the peanut salad I included in Super Natural Cooking and is a delicious (and colorful) alternative to more typical Mayo-based piglets. I made it go hand in hand with the fajitas, but I suspect it would be a welcome addition to any feast, barbecue or summer party or picnic – tacos, burgers or anything else you have planned for this weekend holiday.
Ingredients & Variants
I buy my tomatoes directly from the farmers. If tomatoes are not your thing now, I will replace chopped avocado and red onion. Or, now that I think of it – sliced apple, slices of apple or jicama. Other ideas: roasted cherry tomatoes in place of fresh tomatoes – would take longer but would add a completely different flavor profile.
You can easily do this a creamier coleslaw by adding a stomach of your favorite mayo or yogurt after the initial throwing of the ingredients – before adding the peanuts. It is one of those things that only concern personal preference. Sometimes a hintful hint is perfect, but some people really want to go for it! I mean, I certainly had conversations with people convinced that a good law is for both Macao and cabbage.