One of the nice things about living in the South is the extended fall season. I love everything about September (and October) from the slight crispness in the air, to the leaves getting ready to explode in those glorious autumn colors. There’s no better time to go hiking and breathe in the natural beauty of the mountains.
But my absolute favorite thing about fall in the south is this: I can still make outdoor bbq without freezing my little fingers and toes off.
And what goes hand-in-loving-hand with bbq? Slaw.
I had some green onions and cilantro in the fridge, and had been craving pulled pork sandwiches like you wouldn’t believe, when an idea struck. Why not make an extra green coleslaw that would have a nice, acidic tang to cut through the richness of the pulled pork?
I got my food processor out and made a lime/jalapeño/cilantro dressing in two minutes flat. The result was everything I’d dreamed it would be and more. The addition of the green onions was fantastic, too! It added amazing flavor and visual appeal – the greens really popped against the sandwich. The cilantro dressing can be used on anything. I’ve added it to rice before (while it’s cooking), and can even be used as salad dressing. You seriously need to do yourself a favor and make some tonight.
Your taste buds will be super appreciative.
Here’s what you’ll need:
Ingredients
- 2 green onions, sliced
- 1 16 oz. bag of shredded cabbage
- 1 TBSP pickled jalapeños (about 5 sliced jalapeños from a jar)
- 1 tsp lime juice
- 1 TBSP vinegar from the jalapeño jar
- 1 TBSP white vinegar
- 1.5 c fresh cilantro
- 1/2 TBSP olive oil
- 1 TBSP mayo
- salt and pepper to taste
Instructions
- In a food processor combine mayo, olive oil, lime, cilantro, and jalapeños.
- Pulse until it's a dressing-like consistency.
- Add shredded cabbage, green onions, and vinegars to a bowl and toss with the cilantro dressing.
- Salt and pepper to taste.
- Refrigerate before serving.