In this issue I will conclude with what my sister Jan calls her "new favorite comfort food": Mexican Coleslaw. I know a few of you will shrink back from this recipe by thinking Mexican = hot and spicy. It can, but in this case it doesn't. You can completely control the heat, and something about the mayo base tempers the jalapenos. (I think it has something about hot peppers being oil soluble.... )
Mexican Coleslaw serves 8
2/3 cup mayo
1 tbsp. maple syrup
½ tbsp. Dijon mustard
1 tbsp. rice vinegar
1 tbsp. fresh lime juice
½ tsp. ground cumin
¼ tsp. salt
1 garlic clove, minced
1 jalapeno chile, seeded and minced, or more to taste
4 cups shredded cabbage
1 ½ cups grated carrots
½ cup grated jicama (I sometimes skip this and add minced red onion instead.)
½ cup minced fresh cilantro
To make the dressing: mix together all the dressing ingredients in a bowl. Can be made 1 or 2 days ahead covered and refrigerated.
To make the slaw: combine all the ingredients in a large bowl. Add the dressing and toss to combine. Refrigerate at least 2 hours before serving.
This salad goes well with anything.