23 April 2016
Procrastination tastes like jalapeño slaw
I want to start cooking again, but I've spent a lot of time coding and re-learning statistics in the name of professional development. I decided to carve out some time today to use up the cabbage that's been sitting in the crisper drawer for a week and the jalapeño that was on its last leg.
1/2 head green cabbage, shredded or thinly sliced
1/4 c mayo
2ish T lemon juice
1 small lobe of shallot, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 tsp kosher salt
salt + pepper to taste
Toss shredded cabbage and 1 tsp salt to evenly distribute in a colander placed over a bowl (or sink). Let sit for up to an hour, or at least as long as it takes to prep the rest.
Combine mayo, lemon juice, garlic, jalapeño, and shallot. Let sit for a bit to let the flavors combine and the harshness of the garlic and shallot to subside. Season with salt + pepper to taste.
Thoroughly rinse and drain the salted cabbage. Add in the dressing.
We served it with avocado slices and pork. Highly recommend. Would do again. 5/5.