Again, adding to my Mexican inspired dinner, I added a Mexican twist to the Southern American Classic. The twist in the slaw was to add cilantro. For a dressing I adapted a queso anejo recipe from Rick Bayless.
Mexican Cole Slaw:
- Slice 1/3 head of cabbage, 1/4 head of red cabbage, 1/3 of the ends of a bunch of cilantro and in your cuisinart, julienne 4 carrots. Mix in a bowl and set aside.
- In a cuisinart, mix together 1/2 cup of vegetable oil, 1/4 cup of olive oil, 1/4 cup rice wine vinegar, 6 tbsp mayonnaise, 1/4 cup + of queso fresco cheese; pulse to all ingredients are combined and put in the fridge so the dressing is chilled until you are ready to serve
- 5 – 10 minutes before you are ready to serve, pour the dressing over the slaw. Be sure to mix in a 1/3 at a time. You do not want to overdo the dressing. I only needed about 2/3 of the mixture.