Stand-Up Mexican Slaw
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 quarts coleslaw mix (1-1/2 pounds)
1-1/2 pounds shelled cooked tiny shrimp, rinsed and drained
2 cups fresh or thawed frozen corn kernels
3 red bell peppers (about 1-1/2 pounds total), rinsed, stemmed, seeded, and chopped
3/4 cup coarsely chopped cilantro
1-1/3 cups cider vinegar
1/3 cup vegetable oil
1 Tbsp. cumin seeds
1/3 to 1/2 cup minced jalapeno chiles
salt
8 flour tortillas (8-10″)
fresh cilantro sprigs
Instructions:
. In a large bowl, combine the coleslaw mix, shrimp, corn, bell peppers and chopped cilantro. In a bowl, mix the vinegar, oil and cumin.
Add the dressing to the salad and mix gently. Add the chiles and season to taste. Line eight widemouthed glasses (16 oz.) with tortillas and spoon the Mexican coleslaw into the glasses and garnish with cilantro sprigs.
Yields 8 main-dish servings.
Recipe from “Sunset Magazine” June 2004.