This is a super quick slaw recipe, the perfect addition to your sandwiches. So, while that long pulled pork cook is coming to an end, grab a large enough bowl, and follow these instructions for the perfect Southwest-inspired slaw!
In the bowl, combine all of the dressing ingredients. Make sure the bowl has tall sides - alternatively, you can use a large tumbler cup/glass. Blend the ingredients in the bowl well with a stick blender, then set them aside for now.
Next, grab your cutting board and a kitchen knife. Slice the green cabbage into thin strips, just under 1/4 inch wide (adjust to preference, if you want wider or thinner strips). You need about three cups of sliced cabbage. Do the same for the red cabbage, slicing about 1 1/2 cups.
Pro Tip: If you are planning to make more, don't forget to adjust the other ingredients as well.
Add the sliced onion, cilantro, and dressing to the large bowl, and toss/mix to fully cover the cabbage. Make sure there are no clumps of spice anywhere.
Finally, once everything is ready, cover the bowl with plastic wrap, and let it refrigerate for at least 30 minutes. This will allow it to soak up some of its juices.
Your Southwest Slaw is ready! Put it on your sandwich, or eat it straight out of the bowl - we certainly won't blame you.
The perfect addition to any delicious sandwich!
1/4 head Green cabbage
1/8 head Red cabbage
1/4 medium Red onion, sliced very thin (about 1/2 cup)
1/8 cup Cilantro, chopped medium-fine
3 Tbsp Mayonnaise
Juice of two limes
2 tsp Kosmos Q Texas Beef Rub
1 Chipotle chile, in adobo sauce (canned)
1 Tbsp Adobo sauce (from the canned chiles)
Combine all of the dressing ingredients in a small mixing bowl with tall sides or a large tumbler cup/glass.
Blend the ingredients well with a stick blender, then set aside.
Slice the green cabbage thin (just under 1/4 inch) and put it in a large mixing bowl. You need about three cups.
Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups.
Add the sliced onion, cilantro, and dressing to the bowl.
Cover and refrigerate for at least 30 minutes.
Makes about 4 cups.
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