Mexican Slaw For Cinco De Mayo

by Joanne on May 4, 2009

The Fifth of May.  That would be tomorrow however, I like to be ahead of the game.  cinco-de-mayo  For Mexico, it is a celebration of Mexican history and pride.  For the USA, it is a celebration for Americans with Mexican heritage.  For me, it’s an excuse to create something “Mexican” for dinner.

Since we are having leftovers (that would be Eggplant Parmesan), I wanted something easy on the side. Now I know what you are thinking.  “Eggplant Parm is Italian… WHHAAATT is she thinking?!!!!”  I realize the cultural implications however, it’s just Ted and myself tonight so there is no pressure in trying to impress, just to enjoy a tasty meal. We like Eggplant and we like this slaw, therefore, the task at hand is to create a satisfying Monday night dinner, and that was accomplished.  Read on dear friends.

MEXICAN SLAW

Serves 8

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  • 1/4 small head of purple cabbage, washed and sliced thin
  • 1/4 small head of green cabbage, washed and sliced thin
  • 8 oz can of Mexican corn (or use plain corn)
  • 1/2 green pepper, small chop
  • 1/2 red pepper, small chop
  • 2 tsp lime juice
  • 1/4 cup fresh cilantro chopped (or use 1 TBS dried)
  • 1/4 cup rice vinegar
  • 2 TBS EVOO
  • 1/4 tsp salt and 1/4 tsp of red pepper (or to taste)

Toss the cabbage, corn, peppers together.  In a bowl, mix the lime, cilantro, vinegar, EVOO, salt and pepper together.  Pour the liquid over the sliced/chopped vegetables, toss and enjoy. ¡que lo disfrutes con salud! (I hope you enjoy it!)

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